CRUST:

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

FILLING:

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

Heat oven to 350 degrees. Grease 13 x 9 x 2 pan. Chop 1/2 cup nuts coarsely for topping, set aside. Chop remaining nuts finely for crust.

Combine flour and brown sugar. Cut in Crisco or butter until fine crumbs form and the 1/2 cup finely chopped nuts and the coconut. Mix well, remove 1/2 cup, and set aside.

Press remaining crumbs in bottom of pan. Bake for 12-15 minutes. For the filling, beat cream cheese, sugar, eggs and vanilla in small bowl until smooth. Spread over hot baked crust. Return to oven and bake for 15 minutes longer. Spread cherry pie filling over cheese layers, and combine reserved crumbs and reserved coarsely chopped nuts, spread over cherries. Return to oven and bake 15 minutes. Cool. Refrigerate several hours, cut into bars.