CRUST:

1/3 c. cold butter
1/3 c. packed brown sugar
1 c. flour

FILLING:

8 oz. pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tbsp. lemon juice
1/2 c. chopped candied cherries

CRUST: In medium bowl, cut butter into chunks and add brown sugar, and flour. Use pastry cutter to blend, then beat at medium speed until well mixed and crumbly. Reserve 1/2 cup crumb mixture for topping. Press remaining crumb mixture into 8-inch square pan. Bake for 10-12 minutes at 350 degrees.

FILLING: In medium bowl, beat all ingredients except cherries at medium speed until fluffy, 2 minutes. Stir in cherries. Pour into pan over baked crumb crust, top with reserved crumbs. Continue baking 18-20 minutes. Cool. Refrigerate. Cut into squares. Makes 16-25.