BLESS THIS MESS
Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish well, and set aside.
To make the crust, in a medium mixing bowl, combine the butter and brown sugar, and beat well until light and fluffy, about 3 minutes. Add the flour, oats, and salt. Mix until well combined.
Place the crust in the bottom of the prepared baking dish, and press it evenly into the bottom of the pan. Bake the crust for 20 minutes, or until light brown.
Mix the raspberry jam and the lemon juice together in a small bowl. When the crust comes out of the oven, spread the jam mixture carefully over the hot crust.
To make the filling, combine the cream cheese, sugar, and flour in a large bowl, and beat on low speed until well blended. Add the eggs, and beat for another minute. Beat until smooth, scraping down the sides of the bowl as needed.
Spread the cream cheese mixture over the raspberry layer. Bake for 25 to 30 minutes, or until set in the center.
Spread the cream cheese mixture over the raspberry layer. Bake for 25 to 30 minutes, or until set in the center.
Remove the pan, and let it cool to room temperature before cutting and serving.