CRUST:

1 c. pecan pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/3 c. corn oil
1/2 c. flake coconut

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

Heat oven to 350 degrees. Grease 13x9x2-inch pan. Set aside. Chop 1/2 cup nuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.

For crust: Combine flour and brown sugar. Cut in corn oil until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes, until edges are lightly browned.

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

Spread cherry pie filling over cheese layer. Combine reserved coarsely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars, about 2 x 1 1/2 inches.