Preheat oen to 350 degrees. Line a 9 inch square pan with parchment paper and set aside.

In the bowl of electric mixer cream together 3/4 cup softened butter and the confectioners sugar. Beat until light and fluffy. Gradually add the flour, beating until well blended. Press into the bottom of prepared pan and bake for 15 minutes or until lightly browned.

While crust is baking, in the bowl of electric mixer whip softened cream cheese, scraping down the sides of bowl as necessary. Gradually beat in the sweetened condensed milk and beat until smooth. Stir in lemon juice until well blended.

In a small bowl, blend cranberry sauce with cornstarch and brown sugar.

In medium bowl combine the topping ingredients and rub together with fingers until you have a crumbly mix.

After removing baked crust from the oven, reduce temperature to 325 degrees. Pour cream mixture over the crust, spreading to completely cover.

Carefully spoon cranberry mixture over the cream cheese layer.

Sprinkle the crumb topping equally over the cranberry sauce.

Return pan to oven and bake for 50 to 60 minutes, until golden and firm.

Remove from oven and cool completely. Refrigerate for at least 3 hours before cutting into 16 bars.