These cheesecake cookie bars have a brown sugar and oat shortbread crust beneath the cheesecake layer.

Cheesecake Bars

2 cups all-purpose flour

1 1/2 cups packed brown sugar, packed

1 cup cold butter or margarine

1 1/2 cups quick-cooking oats

2 (8-ounce) packages cream cheese, softened

1/2 cup granulated sugar

3 large eggs

1/4 cup milk

1 teaspoon vanilla extract

1/4 cup fresh lemon juice

1. Preheat oven to 350°F (175°C). Lightly grease 15 x 10 x 1-inch jelly roll pan; set aside.
2. In mixing bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in oats. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture into prepared pan. Bake for 10 minutes.
3. Meanwhile, in large mixing bowl, beat cream cheese and sugar until fluffy. Add eggs; beat well. Add milk and vanilla, then lemon juice; beat well. Pour over baked crust; sprinkle with reserved crumb mixture.
4. Bake for 25 minutes or until lightly browned. Cool in pan on wire rack. Cut into bars. Store in refrigerator.

Makes about 40 bars.