1. Heat oven to 350 degrees. Grease a 13x9x2-inch pan with Butter Flavor Crisco. Set aside.

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

3. For crust, combine flour and brown sugar. Cut in Butter Flavor Crisco 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 at 350 for 12 to 15 minutes, until edges are lighty browned.

4. 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. Return to oven. Bake 15 minutes longer.

5. Spread cherry pie filling over cheese layer.

6. Combine reserved coursely chopped nuts and reserved crumbs. Sprinkle evenly over cherries. Return to oven. Bake 15 minutes longer. Cool. Refergerate sever hours. Cut into bars, about 2 x 1 1/2 inchs.