1 c. walnuts, divided
1 1/4 c. flour
1/2 c. firmly packed brown sugar
1/2 c. butter
1/2 c. coconut

Preheat oven to 350 degrees. Grease bottom of 13 x 9 x 2 inch pan. Chop 1/2 cup walnuts coarsely for topping. Set aside. Chop remaining 1/2 cup finely.

For crust: Combine flour and brown sugar. Cut in butter 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 greased pan. Bake at 350 degrees for 12-15 minutes, until edges are lightly browned.

FILLING:

1 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
1 egg
1 tsp. vanilla
1 (21 oz.) can reg. or light cherry pie filling

For filling: Beat cream cheese, sugar, egg and vanilla until smooth. Spread over hot baked crust. Return to oven. Bake 10 minutes longer. Spread cherry pie filing over cheese layer. Combine reserved chopped nuts and reserved crumbs. Spread over cherries. Return to oven. Bake 15 minutes longer. Cool. Cut into 24 bars.