- 1 1/2 cups all-purpose flour
- 1 cup quick-cooking oats
- 3 tablespoons brown sugar
- 3/4 cup cold butter
- 1 cup vanilla or white chips
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 (16 ounce) can whole berry cranberry sauce
- 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. x 2-in. baking pan. Bake at 350 degrees F for 15-18 minutes or until golden brown.
- In a large mixing 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 degrees F for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.