Cocoa-Nut Meringue Cheesecake

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.