Heat oven to 350 degrees. Grease 13 x 9 x 2 inch pan with butter flavour Crisco. Set aside.

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

For crust, combine flour and brown sugar. Cut in butter flavour Crisco until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Mix well. Remove 1/4 cup and set aside. Press remaining crumbs in bottom of the pan. Bake at 350 degrees for 12 to 15 minutes, until edges are lightly browned.

For filling, beat cream cheese, granulated sugar, eggs and vanilla in small bowl at medium speed of electric mixer until smooth. Spread over hot baked crust and return to oven. Bake for 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 and bake 15 minutes longer.

Cool and then refrigerate for several hours. Cut into bars, about 2 inches × 1 1/2 inches.

Serve and enjoy!