CRUST:

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

FILLING:

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

Heat oven to 350 degrees. Grease 13"x9"x2" pan. Chop 1/2 cup nuts coarsely for topping; set aside, chop remaining 1/2 cup fine.

FOR CRUST: Combine flour and brown sugar; cut in butter. 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 browned.

FOR FILLING: Beat cream cheese, sugar, eggs and vanilla until smooth. Spread over hot baked crust. Bake 15 minutes longer. Spread pie filling over cheese layer. Combine coarsely chopped nuts and reserved crumbs. Sprinkle over cherries. Bake an additional 15 minutes. Cool. Refrigerate several hours. Cut into bars.