Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and set aside.

Make the Crust:

• In a large bowl, combine the all-purpose flour, chopped walnuts, brown sugar, and salt.

• Cut the cold butter into small pieces and add it to the dry ingredients.

• Using a pastry cutter or your hands, blend the butter into the flour mixture until it resembles coarse crumbs.

• Press the mixture evenly into the bottom of the prepared baking pan to form the crust.

• Bake in the preheated oven for 12-15 minutes, or until the crust is lightly golden. Remove from the oven and set aside to cool.

Make the Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

• Add the sugar and continue beating until well combined.

• Add the lightly beaten eggs one at a time, mixing well after each addition.

• Stir in the milk and vanilla extract until fully incorporated.

Assemble the Squares:

• Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

• Return the pan to the oven and bake for an additional 25-30 minutes, or until the center is set and the edges are lightly browned.

Cool and Cut:

• Let the cheesecake squares cool in the pan on a wire rack for about 1 hour.

• Once cooled, refrigerate for at least 2-3 hours before cutting into squares. This allows the filling to firm up for cleaner cuts.

Serve:

• Once fully chilled, cut the cheesecake into squares and serve. Enjoy the nutty, creamy goodness!