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

FILLING:

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

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 to 15 minutes, until edges are lightly browned.

For filling: Beat cream cheese, granulated sugar, egg and vanilla until smooth. Spread over hot baked crust. Return to oven. Bake 10 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. Cut into 24 bars.