1
: Cream butter, sugar, egg and vanilla until light and creamy. Gradually add flour, mixing until crumbly. Press firmly onto parchment paper-lined 15 x 10 inch (1.5 L) jellyroll pan. Bake in preheated 350°F (180°C) oven for 7-8 minutes and set aside.
2
: Beat cream cheese until fluffy. Gradually beat in Eagle Brand, egg, coffee and vanilla.
3
: Pour cheese mixture evenly over prepared crust; sprinkle with walnuts. Return to oven and bake 20-25 minutes or until set. Cool thoroughly and chill before cutting.