A scumptious dessert bar with an oat-shortbread crust with a vanilla cheesecake filling, served with a fresh triple berry topping.

Red, White and Blueberry Bars

Crust:
1 cup quick or old fashioned oats
3/4 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup chopped nuts (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons plus 1 teaspoon butter, melted

Filling:
2 (8-ounce each) packages cream cheese, softened
3/4 cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract

Fruit Topping:
2 cups blueberries, raspberries and/or sliced strawberries
1/2 cup strawberry preserves

1. Heat oven to 350°F (175°C). Lightly grease a 13 x 9-inch baking pan.
2. For crust, combine oats, flour, brown sugar, nuts, baking soda and salt in large bowl; mix well. Add butter; mix until crumbly. Press oat mixture onto bottom of pan.
3. Bake 10 minutes or until golden brown. Cool completely on wire rack.
4. For filling, beat together cream cheese, granulated sugar and flour with electric mixer in large bowl until creamy. Add eggs and vanilla; beat well. Pour over crust, spreading evenly.
5. Bake 20 to 25 minutes or until set. Cool completely; chill.
6. For topping, combine blueberries, raspberries and/or strawberries with preserves in medium bowl.
7. To serve, cut into bars; top with fruit topping. Store tightly covered in refrigerator.

Makes 24 bars.