Crust:
1 C. walnut pieces, divided
1-1/4 C. all-purpose flour
1/2 C. firmly packed sugar
1/2 C. butter flavored Crisco
1/2 C. flake coconut
Filling:
16 oz cream cheese
2/3 C. granulated sugar
2 eggs
2 tsp. vanilla
1 can (21oz.) cherry pie filling
1. Heat oven to 350 degrees. Grease 13x9x2 inch pan with butter flavor crisco. Set aside
2. Chop 1/2 C. nuts coarsely for topping; set aside. Chop remaining 1/2 C. finely
3. For crust, combine flour and brown sugar. Cut in butter flavor crisco until fine crumbs form. Add 1/2 C. finely chopped nuts and coconut; mix well. Remove 1/2 C; set aside. Press remaining crumbs in bottom of pan. Bake at 350 degrees for 12-15 minute, until edges are lightly browned.
4. For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixture until smooth. Spread over hot baked crust. Return to oven and bake 15 minutes longer.
5. Spread cherry cheese pie filling over cheese layer.
6. 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 about 2x1-1/2 inches.