2/3 c. butter, melted
2/3 c. brown sugar, firmly packed
2 c. flour

Mix in bowl. Save 1/2 cup. Put the rest in 9 x 13 cake pan. Bake at 350° for 10 minutes.

16 oz. cream cheese, softened
1/2 c. sugar
2 eggs
2 Tbsp. lemon juice
1 c. red cherries
1 c. green cherries

In blender, blend cream cheese, sugar, eggs and lemon juice. Blend well (I use a mixer). Fold in cherries. Put mixture in pan evenly. Sprinkle 1/2 cup leftover crust on top. Bake at 350° for 18 to 20 minutes or until firm.