Then cream the butter and brown sugar, and add the flour and nuts and mix. Set aside one cup, and pat the remainder into the bottom of a 8×8 baking pan.
Mix the sugar and cream cheese until smooth. Then add the egg, milk, lemon juice and vanilla and beat well.
Spread the mixture over the bottom crust evenly.
Dot the jam on top, and swirl in with a knife.
Sprinkle the reserved topping mixture over the top, and bake for 25 minutes. Cool and refrigerate.