Preheat oven to 325 degrees.

Using a food processor, grind together gluten free honeygrams, 1/4 cup brown sugar, and 1/4 cup melted butter.

Press into a lightly greased pan.

Beat cream cheese until smooth.

Beat in eggs, sugar and vanilla.

Spread carefully over gluten free honeygram crust.

Spoon cherry sauce over cheesecake mixture.

Use spoon or knife to gently swirl.

Bake for 25-30 minutes or until done in the center.