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18 bars
Crust
1 cup all-purpose flour
1 cup shredded or flaked coconut
1/2 cup firmly packed brown sugar
1/2 cup quick-cooking rolled oats
1 cup butter or margarine
1/2 cup chopped pecans or walnuts
Topping
2 packages (8 oz each) cream cheese, softened
2 teaspoons vanilla
1 cup granulated sugar
1/2 teaspoon grated lemon peel
4 eggs
1 can Solo or 1 jar Baker Cherry filling or any fruit flavor
Preheat oven to 350° F. Grease 13 x 9-inch baking pan and set aside.
Stir flour and brown sugar in medium-size bowl until blended. Cut in butter until mixture resembles coarse crumbs. Add coconut, oats and pecans and stir until well mixed. Press mixture evenly onto bottom of prepared pan.
Bake 20 minutes or until crust is lightly browned. Cool in pan on wire rack 10 minutes.
To make topping, beat cream cheese, granulated sugar, eggs, vanilla and lemon peel in medium-size bowl with electric mixer until blended and smooth. Pour over crust and spread evenly.
Bake 40 to 45 minutes or until center is set. Cool completely in pan on wire rack. Spread cherry filling over cooled cheesecake. Cover pan and refrigerate 2 to 3 hours or until well chilled. Cut into eighteen 21/8 x 3-inch bars.
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