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

FILLING:

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

Preheat oven to 350 degrees. Grease 9 x 13 inch pan. Chop 1/2 cup nuts coarsely for topping, reserve. Chop other 1/2 cup nuts finely.

FOR CRUST: Mix flour, brown sugar; cut in Crisco to fine crumbs. Add 1/2 cup finely chopped nuts and coconut. Mix well, remove 1/2 cup and set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12 to 15 minutes until edges lightly browned.

FILLING: Beat cream cheese, sugar, eggs and vanilla in small bowl; mix until smooth. Spread over hot baked crust; bake 15 minutes more. Remove from oven and spread cherry pie filling 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 bars.