1 c. walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. butter flavored Crisco
1/2 c. flaked coconut

Heat oven to 350 degrees. Grease a 13 x 9 x 2 inch pan with buttered flavor Crisco. Set aside. Chop 1 cup nuts coarsely for topping - set aside. Chop remaining 1/2 cup nuts fine for crust. Combine flour, brown sugar. Cut in Crisco and nuts until fine crumbs form. Add coconut and mix well. Remove 1/2 cup and set aside. Press mixture in bottom of pan. Bake 10-15 minutes until edges turn brown.

FILLING:

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

Beat cream cheese, sugar, eggs, vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Bake 15 minutes. Spread cherry pie filling over cream cheese. Sprinkle with nuts and crumbs. Bake 15 minutes. Refrigerate for awhile before cutting into bars.