CRUST:

1 1/4 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. butter flavored shortening
1 c. chopped walnuts, divided
1/2 c. flaked coconut

FILLING:

2 pkg. (8 oz. ea.) cream cheese, softened
2/3 c. sugar
2 eggs
2 tsp. vanilla extract
2 cans (21 oz. ea.) cherry pie filling

In a bowl, combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture into the bottom of a greased 13 by 9 by 2 inch baking pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Meanwhile, for filling, beat cream cheese, sugar, eggs and almond in a mixing bowl until smooth. Spread over the hot crust. Bake 25 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumbs; sprinkle over cherries. Bake 15 minutes more. Cool. Refrigerate until serving. Yield: 20 servings.