Lemon-Raspberry Cheesecake Squares

• Ready In: 1 hr 28 mins
• Serves: 20

Ingredients

• 3⁄4 cup shortening
• 1⁄3 cup  packed brown sugar
• 1 1⁄4 cups all-purpose flour
• 1  cup rolled oats
• 1⁄4 teaspoon salt
• 1⁄2 cup  seedless raspberry jam

• Filling

• 4 (8 ounce) packages cream cheese, softened
• 1 1⁄2 cups sugar
• 1⁄4 cup all-purpose flour
• 4  eggs
• 1⁄3 cup lemon juice (I use fresh squeezed)
• 4  teaspoon lemons, rind of, grated

Directions

1. In a mixing bowl, cream shortening and brown sugar.
2. Combine flour, oats, and salt; gradually add to creamed mixture.
3. Press dough into a greased 13x9 inch baking dish.
4. Bake at 350°F for 15-18 minutes or until golden brown.
5. Spread with jam.
6. Beat cream cheese, sugar and flour until fluffy.
7. Add the eggs, lemon juice and peel just until blended.
8. Carefully spoon over jam.
9. Bake at 350°F for 30-35 minutes or until center is almost set.
10. Cool on a wire rack.
11. Cover and store in the refrigerator.