Lemon Cheesecake Squares

Crust:

¾ cup shortening or butter

1/3 cup firmly packed brown sugar

1¼ cups all purpose flour

1 cup oatmeal, uncooked

¼ tsp salt (optional)

½ cup seedless raspberry jam

Fillings:

2-8 oz. pkgs. cream cheese, softened

¾ cup granulated sugar

2 Tbsp all purpose flour

2 eggs

3 Tbsp lemon juice

2 tsp grated lemon peel

Heat oven to 350°. Grease 9 x 13” pan.

For crust, beat shortening and brown sugar until fluffy. Add combined dry ingredients; mix well. Press onto bottom of prepared pan. Bake 20 minutes or until light brown. Spread jam over hot crust.

For filling, beat cream cheese, sugar, and flour at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each. Add lemon juice and peel, mixing until smooth. Pour over preserves. Bake 25 minutes or until set. Cool completely. Chill. Store covered in refrigerator.

Makes 24 squares.