Macaroon Cheesecake

Description
This is one of a few more cheesecake recipes from the VERY OLD file - Enjoy
 * Contributed by Catsrecipes Y-Group

Ingredients

 * 1⅔ cups toasted flaked coconut (divided use)
 * ½ cup finely ground pecans
 * 2 tablespoons softened butter
 * 24 ounces cream cheese, softened
 * 1 teaspoon pure vanilla extract
 * ½ cup sugar
 * ½ teaspoon pure almond extract
 * 3 whole large eggs
 * ½ teaspoon vanilla
 * ⅓ cup sugar
 * 1 large egg white at room temperature

Directions

 * 1) Toast coconut on shiny pan in a 350°F oven for about 5 minutes.
 * 2) Watch closely.
 * 3) Combine 1 cup of toasted coconut, ground pecans, and melted butter.
 * 4) Press into the bottom of a 9 inch spring form pan.
 * 5) Set aside.
 * 6) With a large mixer bowl and electric mixer beat cream cheese on low speed with ½ cup sugar and 1 teaspoon vanilla and almond extract.
 * 7) Add 3 large eggs.
 * 8) Beat to combine ingredients.
 * 9) Pour into pan.
 * 10) Bake at 350°F for 35 minutes.
 * 11) Meringue topping: in the final 10 minutes of baking time, in a small mixing bowl beat the egg white until peaks appear.
 * 12) Beat in the ⅓ cup of sugar until stiff.
 * 13) Fold in the vanilla extract and toasted coconut that remains.
 * 14) Remove cheesecake and carefully spread with topping.
 * 15) Return to oven and bake 20 more minutes.
 * 16) Cool on wire rack about 15 minutes.
 * 17) Loosen clasp on pan but wait another 30 minutes before removing the sides of pan.
 * 18) To serve, puree fresh strawberries and drizzle small amount over cheesecake slice.
 * 19) Garnish with fresh mint leaf.