This sounds so good!

Lemon Raspberry Cheesecake Squares

Prep time: 15 min

Cook Time: 45 min

Yield: 32 Bars

CRUST

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® Butter Shortening
1/3 cup brown sugar, firmly packed
1 1/4 cups Pillsbury BEST® All Purpose Flour
1 cup uncooked quick or old-fashioned oats
1/4 teaspoon salt

FILLING

1 (12 oz.) jar Smucker's® Seedless Red
Raspberry Jam
2 (8 oz.) packages cream cheese, softened
3/4 cup granulated sugar
2 tablespoons Pillsbury BEST® All Purpose
Flour
2 large eggs
3 tablespoons lemon juice

1. HEAT oven to 350°F. Spray a 13x9-inch baking
pan with no-stick cooking spray. Place shortening
and brown sugar in bowl. Beat until creamy, about
1 minute. Stop and scrape bowl. Gradually add
flour, oats and salt, mixing until well blended,
about 1 minute. Press into bottom of prepared
pan.

2. BAKE 20 minutes or until evenly browned.
Remove from oven and immediately spread jam
evenly over hot crust. Set aside.

3. PLACE cream cheese, granulated sugar and
flour in medium bowl. Beat until smooth, about 1
minutes. Stop and scrape bowl. Add eggs, one at
a time, beating about 15 seconds after each
addition. Stop and scrape bowl. Add lemon peel
and juice and beat until well blended, about 1
minute. Pour mixture over raspberry layer.

4. BAKE 25 minutes or until set. Cool in pan on
wire rack to room temperature. Cut into squares.