CRUST:

3/4 c. butter flavor Crisco or reg. Crisco
1/3 c. firmly packed brown sugar
1 1/4 c. all-purpose flour
1/4 tsp. salt (optional)
1 c. Quaker oats (quick or old fashioned), uncooked

FILLING:

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

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

For 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. Makes 24 squares.