Total Time: 1 hr, 30 min.
Yield: 36-48 servings

2 cups unsifted all-purpose flour
1 ½ cups instant rolled oats
¾ cup plus 1 tablespoon firmly packed brown sugar (divided use)
8 oz. cream cheese, softened
1 can sweetened condensed milk
¼ cup fresh lemon juice (1-2 lemons)
1 jar Grandma Hoerner’s Triple Cranberry Sauce
2 tablespoons cornstarch

Preheat oven to 350 degrees.  Line a 9x13 inch baking pan with non-stick foil.

Combine flour, rolled oats, ¾ cup brown sugar, and butter with a pastry blender, mixing until crumbly.  Remove 1 ½ cups of mixture and set aside for later use.  Press remaining mixture into bottom of the prepared baking pan.  Bake until lightly browned, about 15 minutes.

In a medium bowl, beat cream cheese until smooth.  Add sweetened condensed milk and lemon juice, mixing until completely combined.  Pour evenly over warm bottom layer crust.

Scoop cranberry sauce into a bowl, stirring gently with a fork to break up the jelly.  Add 1 tablespoon brown sugar and cornstarch.  Mix until combined.  Drop cranberry mixture by spoonfuls over the cream cheese layer.  Gently smooth with the back of a spoon to cover.  Sprinkle top with reserved crumb mixture. 

Bake 45 minutes, until top is golden brown.  Refrigerate before serving.