Raspberry Cream Coffee Cake

INGREDIENTS:

Crust:

• 3 c. oatmeal
• 3/4 c. flour
• 3/4 c. brown sugar
• 1 1/2 t. baking soda
• 1 1/2 t. baking powder
• 1/2 c. butter
• 1/4 c. oil
• 1 1/2 t. vanilla

Filling:

• 1 (8 oz.) pkg. cream cheese, softened
• 1/2 c. sugar
• 1/2 c. sour cream
• 2 eggs

Topping:

• 1/2 tube red raspberry pie filling
• 1/2 c. pineapple juice
• 1 1/2 c. frozen red raspberries, crumbled

DIRECTIONS:

Crust: Mix crust ingredients to form crumbs. Reserve 1 cup crumbs for top. Press remaining crumbs into 13″x9″x2″ pan. Bake at 350° for 10 minutes. Filling: Stir together cream cheese and sugar. Add sour cream and eggs. Pour on baked crust. Bake another 10 minutes or until set. Topping: Stir together. Spread carefully over cream cheese layer. Top with reserved crumbs. Bake until golden, about 10 to 15 minutes. Serve warm or cold. Yield: 12 servings.