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Preheat oven to 325. Combine graham cracker crumbs, pecans, sugar and melted butter. Reserve 1/2 c. crumbs; press remaining mixture into a 9x13 pan. Bake 6 minutes. Remove from oven and cool.
Beat cream cheese in a large mixing bowl until fluffy. Gradually beat in Eagle Brand milk; add eggs, beatuntil just combined. Stir in real lemon. Carefully spoon mixture atop crust. Spoon reserved crumb mixture over to make a diagonal strips or sprinkle to cover. Bake 30 minutes or until it tests done. Cool on rack 1 hour. Store in fridge. Cut into bars
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