David, I found this recipe at the Crisco site. Although not the same name, the ingredients listed are those you describe.

CHERRY CHEESECAKE BARS

FOR THE CRUST:
CRISCO No-Stick Cooking Spray
1 1/4 cups PILLSBURY Best All-Purpose Flour
1/2 cup firmly packed brown sugar
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick
1 cup walnut pieces, finely chopped
1/2 cup flake coconut
FOR THE FILLING:
2 packages (8-ounce each) cream cheese, softened
2/3 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
1 (21 ounce) can cherry pie filling
1/2 cup walnut pieces, coarsely chopped

Heat oven to 350 degrees F. Spray a 13x9x 2-inch pan with Crisco No Stick Cooking Spray; set aside.

TO MAKE THE CRUST:
In a mixing bowl combine flour and brown sugar; cut in Butter Flavor Crisco until fine crumbs form. Add finely chopped nuts and coconut; mix well. Reserve 1/2 cup crumbs for topping. Press remaining crumbs in bottom of prepared pan.

Bake 10-12 minutes, or until edges are lightly browned.

TO MAKE THE FILLING:
In the bowl of an electric mixer combine cream cheese, sugar, eggs and vanilla extract; beat at medium speed until well blended. Spread over hot baked crust.

Return to oven; bake 15 minutes.

Carefully spread cherry pie filling over cheese layer. Combine reserved nuts and crumbs; sprinkle over pie filling.

Return to oven; bake for 15-20 minutes more. Cool in pan on cooling rack.

Refrigerate several hours. Cut into 2 x 1-1/2-inch bars.