Lemon Cheesecake Squares

• 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
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1/4 cup all-purpose flour
• 1/3 cup lemon juice
• 4 teaspoons grated lemon zest
• 4 large eggs, lightly beaten

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
2. Press dough into a greased 13x9-in. baking dish. Bake at 350u0b0 for 15-18 minutes or until golden brown. Spread with jam.
3. 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.
4. Bake at 350u0b0 for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

shortening, brown sugar, flour, rolled oats, salt, seedless raspberry jam, cream cheese, sugar, allpurpose, lemon juice, lemon zest, eggs

Taken from www.tasteofhome.com/recipes/lemon-cheesecake-squares/ (may not work)