CRUST:

1 c. walnut pieces, divided
1 1/4 c. flour
1/2 c. firmly packed brown sugar
1/2 c. butter-flavor Crisco (1/4 Crisco, 1/4 butter
1 1/2 c. flake coconut (optional)

FILLING:

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

Heat oven to 350 degrees. Grease 9x13x2 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 shortening 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 to 15 minutes until edges are lightly brown.

FILLING: Beat cream cheese, sugar, eggs and vanilla at medium speed 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. Serves 24.