CRUST:

1/2 c. walnuts, finely chopped
1 1/4 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. butter
1/2 c. flaked coconut

FILLING:

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

CRUST: Combine flour and brown sugar, cut in butter until fine crumbs form. Add nuts and coconut. Mix well. Remove 1/2 cup and set aside. Grease a 9 x 13 inch pan. Press crumbs into bottom of pan. Bake at 350 degrees for 12 to 15 minutes until edges are lightly browned.

FILLING: Beat cream cheese, sugar, eggs and vanilla in a small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes, spread cherry pie filling over cheese layer. Combine reserved crust mixture with 1/2 cup coarsely chopped nuts. Sprinkle evenly over cherries. Return to oven, bake 15 minutes longer. Cool, refrigerate several hours. Cut into bars.