Ingredients
3/4 cup shortening1/3 cup packed brown sugar1-1/4 cups all-purpose flour1 cup rolled oats1/4 teaspoon salt1/2 cup seedless raspberry jamFILLING:4 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1/4 cup all-purpose flour1/3 cup lemon juice4 teaspoons grated lemon zest4 large eggs, lightly beaten
Preparation
In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
Press dough into a greased 13x9-in. baking dish. Bake at 350° for 15-18 minutes or until golden brown. Spread with jam.
Meanwhile, in a large bowl, beat the cream cheese, sugar and flour until smooth. Beat in lemon juice and zest. Add eggs; beat on low speed just until combined. Carefully spoon over jam.
Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.
