CRUST:

1 c. walnut pieces, divided
1 1/4 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2 c. butter-flavored Crisco
1/2 c. flaked coconut

FILLING:

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

Heat oven to 350 degrees. Grease 9x13x2 inch pan with butter-flavored Crisco; set aside. Chop 1/2 cup nuts coarsely for topping, set aside. Chop remaining 1/2 cup nuts finely.

CRUST: Combine flour and brown sugar. Cut in Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs into bottom of pan. Bake at 350 degrees for 12 to 15 minutes until edges are lightly browned.

FILLING: Beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed of electric mixer 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 bar, about 2 x 1 1/2 inches.