Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan. Set aside

Chop 1/2 cup nuts coarsely for topping; chop 1/2 cup finely.

CRUST:

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

Combine flour and butter. Cut in butter until fine crumbs form. 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 for 12 to 15 minutes, until edges are lightly brown.

FILLING:

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

Beat cream cheese, granulated sugar, eggs and vanilla on medium speed of an electric mixer. Spread over hot baked crust. Bake for 15 minutes.

Spread cherry pie filling over cheese layer.

Combine coarsely chopped nuts and reserved crumbs. Sprinkle over cherries. Return to oven for 15 minutes. Cool and refrigerate several hours. Cut into bars. Makes 36 bars.