1 c. crushed walnuts
1 1/4 c. flour
1/2 c. brown sugar
1/2 c. Crisco
1/2 c. flake coconut

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan. Combine flour and brown sugar. Add Crisco until fine crumbs form. Add nuts and coconut. Mix well. Remove 1/2 cup. Set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes until edges are brown.

FILLING:

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

Beat cream cheese, sugar, eggs, and vanilla in small bowl at medium speed until smooth. Spread over hot baked crust. Return to oven. Bake 15 minutes longer. Spread cherry filling over top. Add remaining crust over top cherries. Bake 15 minutes more. Cool. Refrigerate 2 hours.