Preheat oven to 325 degrees F. Spray 8 x 8-inch square pan with baking spray; line with parchment paper.

In bowl of food processor, blitz together oats, flour, butter, salt and sugar. Blend for 45-60 seconds to create large crumbles that hold together when squeezed.

In prepared pan, spread and smooth crust. Bake 25 minutes, until golden.

In clean food processor bowl, blend cream cheese, sour cream, sugar, lemon juice and vanilla until smooth (30-45 seconds). Scrape sides, add eggs and pulse until just combined.

Into baked crust, pour batter; tap to remove air bubbles.

Bake for 35-37 minutes, until edges turn golden and center doesn’t jiggle.

Let cool to room temperature; refrigerate before serving.

Serve chilled, sliced into 16 squares and garnished with lemon zest and fresh berries.