CRUST:

1 c. walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter flavored Crisco
1/2 c. flaked coconut

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
2/3 c. sugar
2 eggs
2 tsp. vanilla
21 oz. can cherry pie filling

Preheat oven to 350 degrees. Grease 13 x 9 inch pan. Chop 1/2 cup walnuts coarsely for topping; set aside. Chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and the coconut. Mix well. Remove 1/2 cup of mixture. Press remaining mixture in bottom of pan. Bake for 12 to 15 minutes, until edges are lightly brown. For filling, beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven and bake 15 minutes longer. Spread cherry pie filling over cream cheese layer. Combine reserved chopped nuts and crumb mixture. Sprinkle over cherry filling. Return to oven. Bake 15 minutes longer. Refrigerate several hours. Cut into bars. Yield: 36 bars.