Title: Cocoa-nut meringue cheesecake
 Categories: Cakes, Desserts
      Yield: 10 servings
 
      7 oz (1 pk) Flaked Coconut *
    1/4 c  Chopped pecans
      3 T  Margarine, Melted
     16 oz Cream Cheese, Softened
    1/3 c  Sugar
      3 T  Cocoa
      2 T  Water
      1 t  Vanilla
      3 ea Large Eggs, Separated
      1 x  Dash salt
      7 oz (1 jr) Marshmallow Creme
    1/2 c  Chopped Pecans
 
  *   Coconut should be flaked and toasted.
  ~------------------------------------------------------
  ~------------------ Combine coconut, pecans, and margarine, press
  onto bottom of 9-inch springform pan. Combine cream cheese, sugar,
  cocoa, water and vanilla, mixing at medium speed on electric mixer
  until well blended. Blend in egg yolks, pour over crust.  Bake at 350
  degrees F., 30 minutes. Loosen cake from rim of pan, cool before
  removing rim of pan. Beat egg whites and salt until foamy, gradually
  add marshmallow creme, beating until stiff peaks form.
   Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
  Carefully spread marshmallow creme mixture over top of cheescake to
  seal. Bake at 350 degrees F., 15 minutes. Cool.