In a food processor, pulse together the flour, brown sugar, cocoa and butter until crumbly (or simply cut the butter through the flour,cocoa and sugar with a pastry knife or two butter knives held between your fingers)

Save a 1 cup of this crumble mixture to sprinkle over the top later.

Press the rest of the crumble mixture into the bottom of a greased or parchment lined 9×13 inch rectangular baking pan.

Bake at 350 degrees F for 25 minutes. Remove from oven and let cool for a few minutes while preparing the cheesecake filling.

Beat together the cream cheese, white sugar, lemon juice and vanilla extract until smooth.

Beat in the egg.

Spread the cheesecake mixture evenly onto the pre-baked cookie base.

Sprinkle the chopped cherries evenly over the cheesecake batter.

Press together the the reserved cookie crumble in your fist, break off small pieces and sprinkle over the surface.

Bake at 325 degrees F for 35 to 40 minutes or until the cheesecake is set at the center.

Let cool completely in the pan before cutting and serving.

You can drizzle the squares with chocolate too id f you like. Just melt together the chocolate chips and whipping cream in a double boiler. Spoon into a piping bag (or Ziploc bag with the corner snipped off) and drizzle a thin stream over each cookie bar.

Refrigerate in airtight containers. Freezes well too.