Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended.
Add eggs; beat just until blended.
Pour over crust.
Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight.
Cut into 16 bars to serve. Store leftover bars in refrigerator.
