CRUST:

1 1/4 c. flour
1/2 c. brown sugar
1/2 c. butter
1 c. chopped walnuts, divided
1/2 c. flaked coconut

FILLING:

2 (8 oz.) pkg. cream cheese
2 eggs
2/3 c. sugar
2 tsp. vanilla
2 (20 oz.) cans cherry pie filling

Combine flour and brown sugar, cut in butter until fine crumbs. Stir in 1/2 cup nuts and coconut. Reserve 1/2 cup crumb mixture for topping. Press remaining mixture into a greased 9x13 inch pan. Bake at 350 degrees for 12 to 15 minutes or until lightly browned.

Meanwhile, beat cream cheese, sugar, eggs, and vanilla until smooth. Spread over hot crust. Bake 15 minutes. Spread pie filling on top. Combine remaining nuts and reserved crumbs; sprinkle over cherries. Bake 15 minutes. Cool. Refrigerate until serving. 15 to 20 servings.