3/4 c. butter flavor Crisco
1/3 c. brown sugar, packed
1/4 c. flour
1 c. quaker oats, uncooked
1/4 tsp. salt

FILLING:

1/2 c. seedless raspberry jam
2 (8 oz.) pkg. cream cheese, softened
3/4 c. sugar
2 tbsp. flour
2 eggs
3 tbsp. juice
2 tsp. grated lemon peel

Heat oven to 350 degrees. Grease a 13 x 9 inch pan.

Crust: Beat Crisco 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.

Filling: Beat cream cheese, sugar and flour at medium speed of electric 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. 24 squares.