CRUST:

1 c. walnut pieces
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, softened
2/3 c. sugar
2 eggs
2 tsp. vanilla
1 can cherry pie filling

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

FOR CRUST: Combine flour and brown sugar. Cut in butter-flavored 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 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, vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven, bake for 15 minutes. Spread cherry pie filling over cheese layer. Combine coarsely chopped nuts and reserved crumbs. Sprinkle over cherry pie filling. Return to oven for 15 minutes. Refrigerate several hours. Cut into bars before serving.