2 sticks butter, at room temperature, cut into small pieces
2 cups flour
1 1/2 cups old fashioned rolled oats
3/4 cup firmly packed brown sugar
1 tsp. cinnamon
1 (11 oz) bag butterscotch chips
1 (8 oz) pkg. cream cheese, softened
1 can sweetened condensed milk
1 lemon, zested and juiced
1 tsp. vanilla
Preheat oven to 350°. Drape a 9 x 13 inch pan with overlapping pieces of foil, creating handles for easy removal. Butter tinfoil or use reynolds release tinfoil.
In a food processor add the flour, oats and brown sugar and pulse to combine. Add 2 sticks butter, cinnamon and butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Press half of the mixture in the lined pan and reserve the rest for topping. Bake in preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.
Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla with an electric mixer until no lumps of cream cheese remain.
Spread evenly over baked and cooled oatmeal mixture. Sprinkle the remaining half of oatmeal mixture over cream cheese. Bake until the top is golden and cream cheese layer is set.