Lemon-Raspberry Cheesecake Squares

• 34 cup shortening
• 13 cup packed brown sugar
• 1 14 cups all-purpose flour
• 1 cup rolled oats
• 14 teaspoon salt
• 12 cup seedless raspberry jam
• 4 (8 ounce) packages cream cheese, softened
• 1 12 cups sugar
• 14 cup all-purpose flour
• 4 eggs
• 13 cup lemon juice (I use fresh squeezed)
• 4 teaspoon lemons, rind of, grated

1. In a mixing bowl, cream shortening and brown sugar.
2. Combine flour, oats, and salt; gradually add to creamed mixture.
3. Press dough into a greased 13x9 inch baking dish.
4. Bake at 350F for 15-18 minutes or until golden brown.
5. Spread with jam.
6. Beat cream cheese, sugar and flour until fluffy.
7. Add the eggs, lemon juice and peel just until blended.
8. Carefully spoon over jam.
9. Bake at 350F for 30-35 minutes or until center is almost set.
10. Cool on a wire rack.
11. Cover and store in the refrigerator.

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

Taken from www.food.com/recipe/lemon-raspberry-cheesecake-squares-38184 (may not work)