In a small saucepan bring cranberries, orange juice and 2 tablespoons granulated sugar to boiling; reduce heat. Simmer 10 to 15 minutes or until slightly thick. Cool slightly. Transfer to a food processor; cover and process until smooth. Strain through a fine-mesh sieve into a bowl (should have about ⅓ cup); discard solids. Wash processor bowl and blade.
Preheat oven to 350°F. Lightly coat a 13x9-inch baking pan with cooking spray. For crust, place oats in food processor; cover and process until coarsely ground. In a small bowl combine ground oats, flour, brown sugar and melted butter. Press onto bottom of the prepared pan (crust will be thin).
In a large bowl beat cream cheese, ¾ cup granulated sugar and vanilla with a mixer on medium until smooth. Beat in milk. Stir in eggs just until combined.
Spread cream cheese mixture over crust. Drop cranberry mixture by teaspoonfuls onto cream cheese mixture. Swirl slightly to marble.
Bake 25 minutes or until edges are puffed and center is set. Cool in pan on a wire rack. Cover and chill 4 to 24 hours before serving. Cut into bars, wiping knife between cuts.
Tip: We do not recommend using sugar substitutes for this recipe.