Grease an 8 x 8 inch pan. Preheat the oven to 350 degrees.

In a small bowl, combine brown sugar, flour and nuts. Stir the melted butter in until mixture is crumbly. Reserve 1/3 cup crumbs. Press the rest of the mixture into the bottom of the greased pan. Bake for 12-15 minutes or until slightly golden on the outsides. Remove from oven and allow to cool slightly.

Meanwhile, beat together cream cheese and sugar until smooth. With the beaters on low speed, add the egg, milk, and lemon juice. Gradually raise the speed on the beaters, and beat until mixture is well combined.

Pour cream cheese mixture into baked crust.

Heat the raspberry jam in a heat proof bowl in the microwave for 10-15 seconds or until the jam is slightly runny. Place dollops of jam across the top of the cheesecake mixture, then use a toothpick to gently swirl it around.

Sprinkle the remaining nut crumble evenly over the top.

Bake for 25 minutes or until just barely jiggly in the center. Refrigerate leftovers.