CRUST:

1 1/4 c. all purpose flour
1/2 c. packed brown sugar
1/2 c. butter flavored shortening
1 c. chopped nuts, divided
1/2 c. flaked coconut

FILLING:

2 pkgs. (8 oz. each) cream cheese, softened
2/3 c. sugar
2 eggs
2 tsp. vanilla
2 cans (21 oz.) cherry pie filling

In a bowl, combine flour and brown sugar; cut in shortening until fine crumbs form. Stir in 1/2 cup nuts and coconut. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture into the bottom of a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned. Meanwhile, for filling, beat cream cheese, sugar, eggs and vanilla in a mixing bowl until smooth. Spread over the hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumbs; sprinkle over cherries. Bake 15 minutes more. Cool. Refrigerate until serving.