Ingredients
1⅓cupsflour
½tspsalt
1tspbaking powder
1cupquick oats Quaker® Steel Cut
½cupbutter,softened
1cuplight brown sugar
1egg
1tspvanilla
8ozcream cheese,(2 packages)
½cupsugar
1egg
1tspvanilla
½cupstrawberry jam
Preparation
Preheat the oven to 350 degrees F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray. Set aside.
In a large bowl, sift together the flour, salt and baking powder. Set aside. In another bowl or using a stand mixer, cream together butter and brown sugar. Add the egg and vanilla and mix until blended.
Add the dry ingredients in slowly until incorporated. Add in the steel cut quick oats until mixed throughout.
Press into the bottom of the prepared 9×13-inch pan. Bake for 10 minutes. Remove from oven. And reduce oven to 325 degrees F.
Beat together cream cheese, sugar, egg and vanilla until smooth and creamy. Spread on top of the warm cookie crust.
Drop the strawberry jam by large spoonfuls on top of the cheesecake layer. Swirl with a knife.
Put back into the oven and continue to bake for 25 to 30 minutes until the cheesecake layer has set up and remove form oven and allow to completely cool. Chill in the fridge for at least 3 hours before serving.
