CRUST:

1 c. walnut, chopped
1 1/4 c. flour
1/2 c. brown sugar, packed
1/2 c. butter
1/2 c. coconut

FILLING:

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

Heat oven to 350 degrees. Grease 13"x9"x2" pan; set aside. Chop 1/2 cup walnut finely; chop 1/2 cup walnut, coarsely; set both aside.

CRUST: Combine flour and brown sugar. Cut in butter until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut; mix well. Remove 1/2 cup; set aside. Press remaining crumbs in bottom of pan. Bake for 12 to 15 minutes or until edges are lightly browned.

FILLING: Beat cream cheese, sugar, eggs and vanilla at medium speed. Spread over hot crust. Bake 15 minutes longer.

Spread cherries over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into 2" x 1 1/2" bars.