You will need to divide this crust. Reserve 1 cup for the top and use all the rest for the bottom.
Chop the walnuts in a food processor or use a knife. Chop them very small.
In a bowl, add the flour, brown sugar and coconut to the nuts.
Cut up the butter into small pieces and but it in the nut mixture. I use my fingers to break it into even smaller pieces.
Place crust in a 13 x 9 pan. Use your fingers to spread evenly in pan.
Bake at 350° for 12-15 minutes. You want it to be golden brown.
While crust is cooking, beat cream cheese and sugar until fluffy, about 2 minutes
Add eggs one at a time and then add vanilla.
Pour this mixture on the hot crust when it comes out of the oven.
Cook again for another 15 minutes.
When the cheesecake is done cooking, take it out and pour on the cherry pie filling.
Sprinkle on the remaining walnut mixture.
Bake for another 15 minutes.
Cool completely and refrigerate overnight.