Lemon Raspberry Cheesecake Squares

• Crisco Original No-Stick Cooking Spray
• 3/4 cup Crisco Butter Flavor All-Vegetable Shortening
• 1/3 cup firmly packed brown sugar
• 1 1/4 cups Pillsbury BEST All Purpose Flour
• 1 cup old-fashioned rolled oats or quick
• 1/4 teaspoon salt
• 12 ounces Smucker's Seedless Red Raspberry Jam
• 16 ounces cream cheese softened
• 3/4 cup sugar
• 2 tablespoons Pillsbury BEST All Purpose Flour
• 2 large eggs
• 2 teaspoons grated lemon peel finely
• 3 tablespoons lemon juice

1. HEAT oven to 350u0b0F. Coat 13 x 9-inch baking pan with no-stick cooking spray.
2. BEAT shortening and brown sugar in bowl with an electric mixer until creamy, about 1 minute. Gradually add flour, oats and salt, mixing until well blended, about 1 minute. Press into bottom of prepared pan.
3. BAKE 20 minutes or until evenly browned. Remove from oven and immediately spread jam evenly over partially baked crust.
4. PLACE cream cheese, sugar and flour in medium bowl. Beat until smooth, about 1 minute. Add eggs, one at a time, beating about 15 seconds after each addition. Add lemon peel and juice. Beat until well blended, about 1 minute. Pour over raspberry layer.
5. BAKE 25 minutes or until set. Cool completely in pan on cooling rack. Cut into squares.

spray, butter, brown sugar, flour, oldfashioned, salt, red, cream cheese, sugar, flour, eggs, lemon juice

Taken from www.yummly.com/recipe/Lemon-Raspberry-Cheesecake-Squares-2663626 (may not work)