Lemon Raspberry Cheesecake Squares

Ingredients:

CRUST
•	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 quick or old-fashioned rolled 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 sugar
•	2 tablespoons Pillsbury BEST® All Purpose Flour
•	2 large eggs
•	2 teaspoons finely grated lemon peel
•	3 tablespoons lemon juice

Directions:

1	HEAT oven to 350°F. 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.