Preheat oven to 350 F. Prepare a 9 x 13-inch deep baking pan by lightly greasing then lightly flouring bottom and sides
Crust and Crumb Topping Preparation: Place flour, oats, butter, sugar, brown sugar, Clabber Girl Baking Powder, and salt in the bowl of a food processor. Pulse several times until mixture is crumbly.
Remove 1 cup of the mixture and mix with pecans, forming small clumps with your fingers. Refrigerate until needed.
Press remaining crust mixture firmly and evenly into the bottom of prepared baking pan. Bake for 15 minutes; set aside to cool slightly.
Filling Preparation: Place cream cheese, sugar, eggs, and lemon juice in a large mixing bowl. Using an electric mixer on medium speed, beat until combined and smooth. Stir in dried cranberries.
Pour filling mixture over partially cooled crust. Spread evenly. Scatter reserved crumb topping over filling. Bake 40 to 45 minutes, or until edges are brown and filling is set. Cool in pan on a wire rack for 20 minutes. Cover and chill in refrigerator for at least 2 hours before serving.