lemon raspberry cheesecake

Ingredients For lemon raspberry cheesecake

• 3/4 c

  shortening
• 1/3 c

  packed brown sugar (i used dark)
• 1 1/4 c

  all purpose flour
• 1 c

  rolled oats
• 1/2 c

  smucker's seedless raspberry jam (i used more)
• FILLING
• 4 pkg

  (8 oz. each) cream cheese, softened room temperature
• 1 1/2 c

  sugar
• 1/3 c

  lemon juice
• 4 tsp

  grated lemon peel (i use a little more for tart taste)
• 4

  eggs (lightly beaten)