Oatmeal Shortbread Crust

Ingredients

• 1 cup lightly salted butter
• 1⅓ cups all-purpose flour
• ⅔ cup old-fashioned rolled oats
• ½ cup powdered sugar
• ¼ tsp salt

Instructions

1. Preheat oven to 350°F. Line a 9 × 13-inch baking dish with parchment paper.
2. In a food processor, pulse the butter, flour, powdered sugar, and salt until the mixture resembles coarse sand.
3. Add the old-fashioned rolled oats and pulse just a few times to combine.
4. Press the mixture evenly and firmly into the prepared pan.
5. Bake for 22 minutes.
6. Reduce oven temperature to 325°F after removing the crust.

Cheesecake Filling

Ingredients

• 2 (8-oz) blocks cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs

Instructions

1. Beat the cream cheese, sugar, and eggs until smooth and well combined.
2. Pour the cheesecake filling over the hot, par-baked oatmeal shortbread crust and spread evenly.
3. Spoon the cooled blackberry filling over the cheesecake layer.
4. Gently swirl the blackberry filling into the cheesecake with a knife. Do not overmix.

Oatmeal Streusel

Ingredients

• ½ cup lightly salted butter, melted
• 1⅓ cups all-purpose flour
• ¾ cup brown sugar
• ½ cup old-fashioned rolled oats
• 1 tsp kosher salt
• 1 tsp pumpkin pie spice

 Instructions

1. Combine the melted butter, flour, brown sugar, old-fashioned rolled oats, kosher salt, and pumpkin pie spice in a mixing bowl.
2. Refrigerate for about 10 minutes, until the mixture is firm enough to crumble.
3. Using your hands, break the streusel into irregular chunks and scatter evenly over the blackberry-cheesecake filling.

Bake

Bake at 325°F for about 35 minutes, or until the cheesecake filling is set in the center.

Cool completely before glazing.

Vanilla Powdered-Sugar Glaze

Ingredients

• 1 cup powdered sugar
• 1–2 Tbsp milk or cream
• ½ tsp vanilla extract

Instructions

1. Whisk the powdered sugar, vanilla, and 1 tablespoon milk or cream until smooth.
2. Add additional milk or cream a teaspoon at a time until the glaze is thick but drizzleable.
3. Drizzle over the completely cooled bars.
4. Allow the glaze to set before cutting.

For the prettiest presentation, chill the bars thoroughly before cutting, use the parchment to lift the entire slab from the pan, and cut with a clean sharp knife, wiping it between cuts.