CRUST:

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

FILLING: :

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

Chop 1/2 cup nuts coarsely for topping, chop remaining 1/2 cup finely. For crust, combine flour and brown sugar. Cut in Crisco 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 greased 9"x13" pan. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly browned. Beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven for 15 minutes. Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Bake 15 minutes. Cool. Refrigerate several hours. Cut into 2" bars.