1 (10 ounce) package butterscotch chips
1/2 cup butter
2 cups graham cracker crumbs
8 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 egg
1 cup chopped pecans

Preheat the oven to 325 degrees F.

In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9-inch ovenproof glass baking dish, making a uniform layer.

In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla extract and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake for 25 to 30 minutes or until the cake tester comes out clean. Cool to room temperature, then chill.

Serve chilled.