Crust:

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

Preheat oven to 350°F. Grease 13 x 9 pan with butter flavored crisco. Chop 1/2 c. nuts coarsely for topping, set aside. Chop remaining 1/2 c. finely. For crust combine flour and brown sugar, cut in crisco until fine crumbs form. Add 1/2 c. finely chopped nuts and coconut. Mix well. Remove 1/2 c. mixture, set aside. Press remaining crumbs in bottom of pan.

Bake for 12-15 minutes, until edges are lightly browned.

Filling:

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

For filling beat cream cheese, white 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. Add reserved coarsely chopped nuts to reserved crumb mixture and sprinkle evenly over cherries. Return to oven.

Bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars about 2 x 1 1/2. 36 bars.