2 c. unsifted flour
1 1/2 c. firmly packed light brown sugar
1 c. cold butter
1 1/2 c. quick cooking oats
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. granulated sugar
3 eggs
1/4 c. milk
1 tsp. vanilla extract
1/4 plus 2 tsp. bottled lemon juice
1/2 c. chopped pecans
2 tbsp. blackberry jam

Preheat oven to 350 degrees. In medium bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in oats. Reserving 1 1/2 cups oat mixture, press remainder into 15 x 10-inch baking pan; bake 10 minutes. Meanwhile, in large mixer bowl, beat cheese and granulated sugar until fluffy. Add eggs; beat well. Add milk and vanilla, then 1/4 cup bottled lemon juice; beat well.

Pour over baked crust. Add nuts to reserved oat mixture, sprinkle on top of cheese mixture. Bake 25 to 30 minutes or until lightly browned. In small saucepan, combine 2 teaspoons bottled lemon juice and jam; cook and stir until melted. Drizzle over bars. Cool. Cut into bars. Store covered in refrigerator. Makes 36 to 48 bars.