3/4 c. shortening
1/3 c. packed brown sugar
1 1/4 c. all-purpose flour
1 c. rolled oats
1/4 tsp. salt
1/2 c. seedless raspberry jam

Filling:

4 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
1/4 c. all-purpose flour
4 eggs
1/3 c. lemon juice
4 tsp. grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13 x 9 x 2-inch baking dish.

Bake at 350°F for 15 to 18 minutes or until golden brown. Spread with jam.

For Filling: Beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam.

Bake at 350°F for 30 to 35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

Yield: 20 servings.