1
: Cream together 3/4 cup (175 mL) sugar and butter until fluffy. Add flour and oats, mixing until crumbly. Set aside 1 1/2 cups (375 mL); press remaining mixture on bottom of parchment paper-lined 13x9"(3 L) baking pan. Bake in preheated 350°F (180°C) oven 15 minutes or until lightly browned.
2
: Meanwhile, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth, stir in lemon juice. Spread over baked crust. Combine cranberry sauce, cornstarch and remaining 1 tbsp sugar. Spoon over cheese layer. Top with reserved crumb mixture.
3
: Bake 45 minutes longer, or until golden. Cool and cut into bars. (Refrigerate leftovers.)