1 c. pecans (divided)
1 1/4 c. flour
1/2 c. firmly packed brown sugar
1 stick butter
1/2 c. flake coconut

FILLING:

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

Heat oven 350 degrees. Grease 13x9 pan; set aside.

Chop 1/2 cup nuts coarsely for topping; set aside. Chop remaining 1/2 cup finely.

For crust: Combine flour and brown sugar; cut in butter until fine crumbs. Add 1/2 cup finely chopped nuts and coconut. Mix in well. Remove 1/2 cup; set aside. Press remaining crumbs in bottom of pan. Bake at 350 for 12-15 minutes until edges are lightly browned.

For filling: Beat cream cheese. Add sugar, eggs and vanilla. Beat with electric mixer until smooth. Spread on hot crust; return to oven. Bake 15 minutes or longer. Spread cherry pie filling over cheese layer.

Combine reserved crumbs and chopped nuts. Sprinkle over cherries. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars.