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

FILLING:

1/2 c. seedless raspberry jam
2 (8 oz.) pkg. cream cheese, softened
3/4 c. granulated sugar
2 tbsp. all-purpose flour
2 eggs
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. 24 squares.