Cocoa Nut Meringue Cheesecake
1 pkg. (7 oz.) flaked coconut, toasted
1/4 cup chopped pecans
3 tablespoons margarine, melted
2 pkgs. (8 oz. each) cream cheese, softened
1/3 cup sugar
3 tablespoons cocoa
2 tablespoons water
1 teaspoon vanilla
3 eggs, separated
1 dash salt
1 jar (7 oz.) marshmallow creme
1/2 cup chopped pecans
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 350ºF 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 cheesecake to seal. Bake at 350ºF for 15 minutes. Cool.