Coconut meringue cheesecake recipe

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
* 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.