2 c. all-purpose flour
1 1/2 c. rolled oats
3/4 c. plus 1 tbsp. firmly packed light brown sugar, divided
1 c. cold butter
1 c. (14 oz.) sweetened condensed milk (not evaporated milk)
1 c. ricotta cheese
2 eggs
1 1/2 tsp. vanilla extract
1 tsp. freshly grated orange peel
2 tbsp. cornstarch
1 can (16 oz.) whole berry cranberry sauce

Heat oven to 350 degrees. In a large bowl combine flour, oats and 3/4 cup sugar. Cut in butter until crumbly. Remove 2 cups crumbly mixture, set aside. Press remaining crumbs, firmly on bottom of 13 x 9 x 2 inch baking pan. Bake 15 minutes.

Meanwhile in small mixer bowl beat sweetened condensed milk, cheese, egg, vanilla and peel until smooth. Spread evenly over prepared crust. In small bowl combine remaining 1 tablespoon sugar and cornstarch; stir in cranberry sauce. Spoon over cheese layer. Top with reserved crumb mixture. Bake 40 minutes or until lightly browned. Cool. Refrigerate. Cut into bars. Garnish if desired. Store covered in refrigerator. 36 to 40 bars.