1–1/4 cups all-purpose flour

1/2 cup packed brown sugar

1/2 cup butter-flavored shortening

1 cup chopped walnuts, divided

1/2 cup sweetened shredded coconut

Filling:

2 packages (8 ounces each) cream cheese, softened

2/3 cup sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

2 cans (21 ounces each) cherry pie filling

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Preheat the oven to 350°F (175°C). Mix flour, brown sugar, and butter-flavored shortening in a bowl until crumbly. Add 1/2 cup of chopped walnuts and shredded coconut. Press the mixture into a greased 9×13-inch pan to form the crust. Bake for 12-15 minutes, then cool slightly.
Beat the softened cream cheese and sugar until smooth. Add eggs, one at a time, mixing well. Stir in vanilla extract until combined.
Pour the cream cheese mixture over the cooled crust and bake at 350°F (175°C) for 25-30 minutes, until the filling is set and lightly golden.
Cool completely and top with cherry pie filling. Sprinkle with the remaining 1/2 cup chopped walnuts.
Refrigerate for at least 2 hours before slicing and serving chilled.

For a nut-free version, omit walnuts and replace with granola or more coconut.

You can substitute cherry pie filling with other fruit fillings such as blueberry, peach, or strawberry.

Use a graham cracker crust instead of the coconut-based one for a more traditional cheesecake flavor.