Makes 24 bars
1 1/2 cups flour
1 cup quick cooking oats
1 cup dark brown sugar, packed and divided
3/4 cup (1 1/2 sticks) butter, softened
12 ounces Wisconsin cream cheese, softened
1/4 cup milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
1 cup (6 ounces) fresh raspberries
1/4 cup seedless raspberry jam
Heat oven to 350°F.
In medium bowl, combine flour, oats, and 1/2 cup brown sugar. Add butter; stir until thoroughly mixed and crumbly. Reserve 1 cup crumbs; set aside. Press remaining crumbs firmly into buttered 13 x 9 x 2-inch baking pan. Bake 15 minutes.
In bowl of electric mixer, beat cream cheese and 1/2 cup brown sugar until fluffy. Gradually beat in milk. Add vanilla and lemon juice; mix well; set aside.
In small bowl, mash raspberries together with jam; set aside. Remove crust from oven and immediately spread cream cheese mixture evenly over hot crust. Spoon raspberry mixture over cheese layer and gently spread to cover. Sprinkle with reserved crumbs and bake until golden, 35-40 minutes.