Crust:
2 c. Butterscotch Chips
1/3 c. Butter
2 c. Graham Cracker Crumbs
1 1/2 c. Walnuts, chopped

Filling:
2-8 oz. pkgs. Cream Cheese, softened
1/2 c. Granulated Sugar
4 Eggs
1/4 c. Flour
2 Tbsp. Lemon Juice

In top of double boiler over hot, not boiling water, melt butterscotch chips and butter.
Stir until smooth.
Combine melted chips and butter with cracker crumbs and nuts.
Set aside 2 cups of crumbs for topping.
Press remaining crumbs into ungreased 9″ x 13″ pan.
Bake 12 minutes at 350°F.
Beat together cream cheese and sugar until creamy.
Add eggs one at a time beating well after each addition.
Mix in flour and lemon juice.
Pour filling over top of hot crust.
Scatter remaining crumbs over filling.
Bake another 25 minutes.
Let cool.
Cut into bars.
Keep refrigerated.