Lemon Cheesecake Squares

Not to be confused with lemon squares, this is a recipe that I'm not even sure we've ever tried, but I did cut it out of something and it has a picture of Quaker Oats and Crisco on it, so I'm going to guess it was sponsored by those 2 companies. --Stacy

Ingredients:

Crust:

3/4 cup Crisco (blech, use butter)
1/3 cup firmly packed brown sugar
1 1/4 cups flour
1 cup Quaker Oats (quick oats, uncooked)
1/4 tsp. salt

Filling:

1/2 cup seedless raspberry jam
2 8-oz packages cream cheese, softened
3/4 cup granulated sugar
2T flour
2 eggs
3T lemon juice
2 tsp. grated lemon peel

Instructions:

Heat oven to 350° F. Grease 9x13 pan. For crust, beat butter and brown sugar until fluffy. Add combined dry ingredients and mix well. Press on to bottom of prepared pan. Bake 20 minutes or until light brown. Spread jam over hot crust.

For filling, beat cream cheese, sugar, and flour at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add lemon juice and peel, mixing until smooth. Pour over preserves. Bake 25 minutes or until set. Cool completely. Chill. Store covered in refrigerator.

Notes:

Makes 24 squares. Garnish with fresh raspberry, mint leaf, and one sliver grated lemon peel.