Instructions

1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
2. In a food processor, pulse graham crackers until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
5. For the cookie dough, beat Crisco with sugars for 2 minutes. Add egg, milk, and vanilla and beat thoroughly. Add in flour, oatmeal, baking soda, salt, cinnamon, and nutmeg and beat until fully combined. Fold in raisins. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
6. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.