Festive cookie bars with an oat cookie crust topped with a rum-flavored cheesecake filling.

Easy Rum Cheesecake Bars

Oat Cookie Crust:

1 1/2 cups quick or old fashioned oats
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup plus 2 tablespoons butter, melted

 

Topping:
3 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon rum extract
1/4 teaspoon salt
3 large eggs
1 cup sour cream
Ground nutmeg (optional)

1. Heat oven to 350°F (175°C).
2. Combine all ingredients for crust, mixing well. Press oat mixture in a greased 9 x13-inch baking pan.
3. Bake crust 10 to 12 minutes or until light golden brown; cool on wire rack while making filling.
4. In large bowl, beat cream cheese, sugar, vanilla, rum extract and salt on medium speed of electric mixer until smooth. Add eggs, one at a time; beat just until well blended. Mix in sour cream. Pour filling evenly over crust.
5. Bake 30 to 35 minutes or just until center is set. Cool completely on wire rack. Refrigerate until cold, 4 hours or more.
6. Cut into bars using a sharp, wet knife dipped in cold water (wipe knife clean between each cut).
7. Just before serving, sprinkle lightly with nutmeg.
8. Store tightly covered in refrigerator.

Makes 32 bars.