Instructions: SPRAY 13 X 9 X 2 BAKING PAN WITH NO STICK COOKING SPRAY. IN SMALL SAUCEPAN OVER MEDIUM HEAT,COOK CRANBERRIES AND APPLE JUICE UNTIL BUBBLY. COVER.

REDUCE HEAT TO LOW. COOK FOR 2 MINUTES. SET ASIDE.

IN FOOD PROCESSOR, ADD 1 CUP FLOUR, OATS, BROWN SUGAR, CINNAMON, AND BAKING SODA. PROCESS UNTIL MIXED ABOUT 5 TO 10 SECONDS. ADD MARGARINE. PULSE 4 TO 5 TIMES ABOUT 2 TO 3 SECONDS EACH TIME, UNTIL CRUMBLY. RESERVE 1 CUP OF MIXTURE FOR TOPPING. PRESS REMAINING MIXTURE INTO PREPARED PAN. BAKE AT 350 F FOR 10 MINUTES. ADD CREAM CHEESE, SOUR CREAM, EGG SUBSTITUTE, SUGAR, REMAINING 1 TABLESPOON FLOUR, AND VANILLA TO WORK BOWL. PROCESS TILL SMOOTH ABOUT 10 TO 15 SECONDS, SCRAPING SIDES OF BOWL IF NECESSARY. ADD CRANBERRY MIXTURE. PULSE 1 TO 2 TIMES ABOUT1 TO 2 SECONDS EACH TIME UNTIL MIXED.

SPREAD OVER PARTIALLY BAKED CRUST. SPRINKLE WITH RESERVED CRUMB MIXTURE.

BAKE AT 350 F FOR 25 TO 35 MINUTES UNTIL CENTER IS SET AND TOP IS LIGHT GOLDEN. REFRIGERATE UNTIL SERVING. CUT IN BARS.

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