Ingredients
Crust
3/4 cup butter
1/3 cup packed light brown sugar
1 1/4 cups flour
1 cup rolled oats
1/4 tsp salt
1/2 cup seedless rasberry jam
Filling
4 - 8oz containers cream cheese softened
1 1/2 cups sugar
1/4 cup flour
4 eggs
1/3 cup lemon juice (preferably fresh)
2 1/2 tsp grated lemon peel
1-2 pkgs vanilla sugar
Directions
Cream together the butter and brown sugar. Combine the flour, oats, and salt. Gradually add the dry ingredients to the creamed mixture. The dough will be crumbly. Press into a 9 x 13 baking pan, lined with baking paper and bake at 350 F for 15-18 minutes or until the top is golden. Cool slightly, and gently spread the jam over the crust, taking care not to make it crumble. It's important to spread evenly, so it's visible in every square.
Preheat the oven to 350.
Beat the cream cheese, sugar, and flour until fluffy. Add the eggs, lemon juice, and lemon peel until it is just blended in. Carefully spoon this over the jam and even out the tip. Bake for 30-35 minutes until the cheesecake is almost set. (The top will not get dark.) Cool, cover, and refigerate.
As a variation, sprinkle a bit of raspberry jam on top and swirl before baking.
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