3/4 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1/4 cup flour
1/4 cup chopped pecans
1/4 cup unsalted butter, melted
1 3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 package (8oz) cream cheese, softened
1/2 cup unsalted butter, softened
1 cup sugar
1/4 cup whipping cream
1/2 tsp vanilla extract
1 cup fresh raspberries, crushed
Preheat oven to 350ºF. Line a 13" X 9" metal baking pan with foil, then parchment paper.
In a bowl, combine oats, brown sugar, flour, pecans and butter until crumbly. Set aside.
In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a mixer bowl fitted with paddle attachment, beat cream cheese, butter and sugar until fluffy, for 3 minutes. Add eggs, one at a time, beating well between each addition. Using wooden spoon, stir in flour mixture alternating with cream making three additions of flour mixture and two of cream, just until blended. Beat in the vanilla. Spread batter into pan, smoothing top. Sprinkle raspberries on top. Sprinkle with topping. Bake in preheated oven until light brown and a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool in pan on a rack, about 30 minutes.
Transfer to rack to cool completely.
Makes 12 servings