1/3 c. butter, melted
1/3 c. brown sugar, firmly packed
1 c. flour
1/2 c. nuts, chopped
1 (8 oz.) pkg. cream cheese
1/4 c. sugar
1 egg
1 tbsp. lemon juice
2 tbsp. cream or milk
1 tsp. vanilla

Mix brown sugar, chopped nuts and flour together in large bowl. Stir in melted butter and mix with your hands until light and crumbly. Remove 1 cup of the mixture to be used later as a topping. Place remainder in an 8 inch square pan and press firmly. Bake at 350 degrees for about 12 to 15 minutes.

Beat cream cheese until smooth with the 1/4 cup sugar. Beat in the egg, lemon juice, milk and vanilla. Pour onto baked crust. Top with reserved crumbs. Return to oven and bake about 25 minutes. Cool thoroughly and cut into 2 inch squares.

NOTE: These can be baked the day before. Cover with plastic wrap and keep refrigerated. Each cookie can also be topped with a fresh strawberry or maraschino cherry, if desired. Makes 16 cookies.