White Chocolate-Cranberry Cheesecake Bars

2 cups all-purpose flour
1 1/2 cups regular rolled oats
3/4 cup packed brown sugar
1 cup butter, softened
1 1/2 cups chopped pecans, divided
1 8-oz. pkg. cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1/4 cup cranberry juice
1 (16-ounce) can whole berry cranberry sauce
2 Tbsp. cornstarch
1 1/2 cups white chocolate baking pieces

Preheat oven to 350 degrees. In medium bowl, beat flour, oats, brown
sugar, and butter with electric mixer until crumbly. Stir in 1/2 cup
chopped pecans. Reserve 1 1/2 cups of the mixture. Press the remaining
mixture in the bottom of a 13 x 9-inch baking pan that has been lightly
coated with non-stick cooking spray. Bake 15 minutes or until lightly
browned. In a medium bowl, beat the cream cheese and sweetened condensed
milk until smooth and fluffy. Spread the mixture over baked crust. In a
small bowl, combine cranberry juice, cranberry sauce, and cornstarch.
Evenly spoon over cream cheese layer. Stir together white chocolate
chips, remaining chopped pecans, and reserved crust mixture. Evenly
sprinkle over cranberry layer. Bake for 35 to 45 minutes in 350 degree
oven, until golden brown. Cool and cut into bars. Refrigerate leftovers.


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