CRUST:

1 c. walnuts, divided
1 1/4 c. all purpose flour
1/2 c. brown sugar
1/2 c. butter
1/2 c. 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

Heat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Chop 1/2 cup walnuts coarsely for topping. Set aside.

Chop remaining 1/2 cup nuts finely.

CRUST: Combine flour and brown sugar, cut in butter. Add 1/2 cup finely chopped nuts and coconut; mix well. Remove 1/2 cup crumb mixture; set aside.

Press remaining crumbs in bottom of pan. Bake for 12 to 15 minutes until edges are lightly brown.

FILLING: Beat cream cheese, granulated sugar, egg and vanilla until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes more. Spread cherry filling over cheese layer. Combine coarsely chopped nuts and reserve crumb mixture. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes. Cool. Refrigerate several hours. Cut into 2" x 1 1/2" bars. 36 bars.