1 c. walnut pieces (divided)
1 1/4 c. all-purpose flour
1/2 c. brown sugar (firmly packed)
1/2 c. Crisco shortening (butter flavor)
1/2 c. flake coconut

FILLING:

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

1. Heat oven to 350 degrees. Grease 13x9x2 pan, set aside.

2. Chop walnuts 1/2 cup coarsely for topping; 1/2 cup finely for crust; set aside.

3. CRUST: Combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well, remove 1/2 cup of mixture, set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes, until edges are lightly browned.

4. FILLING: Beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed until smooth. Spread over hot baked crust.

5. Spread cherry pie filling over cheese layer.

6. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer (350 degrees). Cool. Refrigerate several hours. Cut into bars. Approximately 2x2 squares.