Ingredients
1-1/2 cups all-purpose flour1 cup quick-cooking oats3 tablespoons brown sugar3/4 cup cold butter1 cup vanilla or white chips1 package (8 ounces) cream cheese, softened1 can (14 ounces) sweetened condensed milk1/4 cup lemon juice1 teaspoon vanilla extract2 tablespoons cornstarch1 can (14 ounces) whole-berry cranberry sauce
Preparation
In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown.
In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture.
Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.
