Cocoa-Nut Meringue Cheesecake

Ingredients

 * 7 oz (1 pk) Flaked coconut
 * 1/4 c Chopped pecans
 * 3 tb margarine, Melted
 * 16 oz cream cheese, Softened
 * 1/3 c Sugar
 * 3 tb cocoa
 * 2 tb water
 * 1 ts vanilla
 * 3 ea Large eggs, Separated
 * Dash salt
 * 7 oz (1 jr) marshmallow creme
 * 1/2 c Chopped pecans

Directions

 * 1) Coconut should be flaked and toasted.
 * 2) Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan.
 * 3) Combine cream cheese, Sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
 * 4) Blend in egg yolks, pour over crust.
 * 5) Bake at 350 degrees F., 30 minutes.
 * 6) Loosen cake from rim of pan, cool before removing rim of pan.
 * 7) Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form.
 * 8) Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
 * 9) Carefully spread marshmallow creme mixture over top of cheescake to seal.
 * 10) Bake at 350 degrees F., 15 minutes. Cool.