2 c. flour
1 c. chopped nuts
2/3 c. firmly packed brown sugar
2/3 c. softened butter

FILLING:

1/2 c. raspberry jelly
2 (8 oz.) pkgs. softened cream cheese
1/2 c. sugar
1/4 c. milk
1/4 c. lemon juice
1 tsp. vanilla extract
2 eggs

Heat oven to 350 degrees. Combine first four ingredients; mix until crumbly. Reserve 1 1/2 cups crumb mixture for topping. Press remainder into ungreased 13"x9" pan. Bake 15 minutes. Gently spread jelly over partially baked crust.

In large bowl, combine remaining filling ingredients; beat 2 minutes at medium speed. Pour filling over jelly layers; sprinkle with reserved crumbs. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Cool, cut in bars. Store in refrigerator.