•Crust:
•Non-stick cooking spray
•3/4 cup Crisco® butter flavor shortening (or 3/4 stick)
•1/2 cup firmly packed brown sugar
•1-1/4 cups all-purpose flour
•1 cup uncooked oats
•1/4 teaspoons salt
•Filling:
•3/4 cup Smucker's® Seedless Red Raspberry Jam
•16 ounces cream cheese, softened
•3/4 cup sugar
•2 tablespoons all-purpose flour
•2 large eggs
•3 tablespoons fresh lemon juice, no seeds please
•2 teaspoons freshly grated lemon peel

1.Preheat oven to 350°.
2.Spray a 13x9x2-inch baking pan with non-stick cooking spray. Set aside.
3.Crust:
4.In a bowl, combine shortening and brown sugar, beat with an electric mixer at medium speed until well blended.
5.Gradually add 1-1/4 cups flour, oats and salt.
6.Beat at low speed until well blended.
7.Press crust mixture into bottom of prepared pan.
8.Bake for 20 minutes or until lightly browned.
9.Filling:
10.Let crust stand after removing from oven for 2 minutes.
11.Spoon raspberry jam onto hot crust.
12.Spread carefully to cover.
13.In a bowl, combine cream cheese, sugar and 2 tablespoons flour.
14.Beat with an electric mixer at low speed until well blended.
15.Add eggs and beat again until well blended.
16.Add lemon juice and lemon peel. Beat until smooth.
17.Pour over the raspberry layer.
18.Bake 25 minutes or until set.
19.Remove pan and put on wire rack to cool.
20.Let cool to room temperature.
21.Cut into 30 bars.
22.Cover and refrigerate any un-eaten portions.

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