2 cups all-purpose flour
1½ cups rolled oats
¾ cup firmly packed brown sugar
1 cup butter or margarine, softened
1 8-ounce package cream cheese, softened
1 14-ounce can condensed milk
¼ cup lemon juice
1 16-ounce can whole berry cranberry sauce
2 tablespoons corn starch
1 tablespoon brown sugar

Preheat oven to 350°F.  Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, oats, brown sugar, and butter; beat until crumbly.  Reserve 1½ cups of the mixture.  Press remaining mixture on the bottom of prepared baking pan.

Bake for 15 minutes or until lightly browned.

In a large mixing bowl, beat cream cheese until fluffy.  Gradually beat in condensed milk until smooth; stir in lemon juice.  Spread over baked crust.

In a medium bowl, combine cranberry sauce, corn starch and brown sugar; mix well.  Spoon over cream cheese mixture.  Sprinkle with reserved crumb mixture.

Bake 45 minutes or until golden brown.  Cool in pan on a wire rack.  Cut into bars.

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