CRUST:

1 c. walnut pieces
1 1/4 c. flour
1/2 c. firmly packed brown sugar
1/2 c. butter flavor Crisco
1/2 c. coconut

Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavor Crisco. Chop nuts, 1/2 cup coarsely for top. 1/2 cup fine (set aside).

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 of mixture (set aside). Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minutes.

FILLING:

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

Beat cream cheese, sugar, eggs and vanilla in small bowl at medium speed with mixer. Spread over hot baked crust. Return to oven and bake additional 15 minutes. Spread pie filling over cheese layer. Combine reserved nuts and crumbs. Sprinkle evenly over cherries. Return to oven and bake 15 minutes. Cool, refrigerate several hours.