2 cups unsifted flour
1-1/2 cups oats
3/4 cups plus 1 tablespoon firmly packed brown sugar
1 cup butter or margarine, softened
1 (8 ounces) package cream cheese, softened
1 (14 ounces) can sweetened condensed milk
2 eggs
1 (27 ounces) jar mincemeat
2 tablespoons corn starch
1 (16 ounces) can whole berry cranberry sauce
Preheat oven to 350 deg F. In mixer bowl, beat flour, oats, 3/4 cup sugar and butter until crumbly. Reserving 1-1/2 cups crumb mixture, press remaining mixture on bottom of greased 15 x 10 inch jelly roll pan.
Bake 15 minutes or until lightly browned.
Meanwhile, in mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over baked crust; top with mincemeat. Combine remaining 1 tablespoon sugar and cornstarch, stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
Bake 40 minutes or until golden. Cool. Chill. Cut into squares. Garnish as desired. Refrigerate leftovers.
Makes 16 to 20 servings.