Crust
1 cup walnut pieces, divided
1 1/4 cups all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup shortening
1/2 cup flake coconut

Filling
16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 large can cherry pie filling

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2-inch pan with shortening. Set aside.

Chop 1/2 cup nuts coarsely for topping. Set aside.

Chop remaining 1/2 cup nuts finely.

For crust, combine flour and brown sugar. Cut in shortening 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 for 12 to 15 minutes, until edges are lightly browned.

For filling, beat cream cheese, granulated sugar, eggs and vanilla extract 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 bars.

Serves about 12 to 16.