1
: Combine graham crumbs, pecans, sugar and melted butter. Set aside 1/4 cup (50 mL) of crumb mixture; press remaining mixture into a 13 x 9" parchment paper-lined baking pan. Bake in preheated 325°F (160°C) oven 6 minutes. Remove from oven and cool on wire rack.
2
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Sprinkle with reserved crumbs.
3
: Bake 30 minutes or until knife inserted near centre comes out clean. Cool on wire rack 1 hour. Chill 2 hours. Cut into bars to serve.