3/4 c. butter, softened
1 c. packed brown sugar
1 1/2 c. quick-cooking oats
1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 ppkg. (one 8 oz., one 3 oz.) cream cheese
1/2 c. sugar
2 eggs
1 tsp. vanilla
1 jar (18 oz.) red raspberry preserves
1/3 c. chopped slivered almonds or walnuts

In a mixing bowl cream the butter and brown sugar. Combine the oats, flour, baking soda, and salt; add to creamed mixture and mix well. Press three-fourths of the mixture into a greased 13 x 9 x 2 in. baking pan.

Bake at 350°FF for 11-13 min. or until set and edges begin to brown. Meanwhile in a small mixing bowl beat cream cheese and sugar. Add eggs, vanilla; mix well. Spread over crust. Drop preserves by spoonfuls over cream cheese mixture. Spread evenly, mix nuts and oats. Sprinkle over preserves.