1 c. walnut pieces
1 1/4 c. flour
1/2 c. brown sugar
1/2 c. butter, soft
1/2 c. flake coconut

FILLING:

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

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

CRUST: Combine flour and brown sugar. Cut in butter until fine crumbs form. Add 1/2 cup nuts and coconut. Mix well. Remove 1/2 cup crust, set aside. Press remaining crust mixture in pan. Bake for 12 to 15 minutes until edges are lightly browned.

FILLING: Beat cream cheese, granulated sugar, eggs, and vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry pie filling over cheese layer.

Combine reserved nuts and crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate until time to serve. You can top with a spoon of Cool Whip.