Crust
1 c. walnuts, chopped
1 1/4 c. flour
1/2 c. brown sugar, firmly packed
1/2 c. coconut flakes
1/2 c. butter

FILLING:

2 (8 oz.) pkgs. cream cheese
2/3 c. sugar
2 eggs
2 tsp. vanilla
1 can cherry pie filling (can substitute another fruit)

Heat oven to 350 degrees. Grease 9 x 13 x 2 inch pan. Set aside. Chop 1/2 cup nuts coarsely (for topping), 1/2 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 and set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly browned.

FOR FILLING: Beat cream cheese, sugar, eggs and vanilla at medium speed until smooth. Spread on 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 and bake 15 minutes longer. Cool. Refrigerate several hours. Cut into bars about 2 x 1 1/2 inch. Yields 3 dozen.