Cocoa-Nut Meringue Cheesecake

• 1 7-ounce package coconut, shredded (desiccated) toasted
• 1/4 cup pecans chopped
• 3 tablespoons margarine melted
• 2 8-ounce packages cream cheese softened
• 13 cup sugar
• 3 tablespoons cocoa powder
• 2 tablespoons water cold
• 1 teaspoon vanilla extract
• 3 large eggs separated
• 1 dash salt
• 1 7-ounce jar marshmallow cream
• 1/2 cup pecans chopped

1. BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.
2. BODY: Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended.
3. Blend in egg yolks; pour over crust.
4. Bake at 350F (180C) for 30 minutes.
5. Loosen cake from rim of pan; cool before removing rim of pan.
6. TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow cream, beating until stiff peaks form.
7. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge.
8. Carefully spread marshmallow creme mixture over top of cheesecake to seal.
9. Bake at 350F (180C) for 15 minutes.
10. Cool.

coconut, pecans, margarine, cream cheese, sugar, cocoa powder, water cold, vanilla, eggs, salt, marshmallow cream, pecans

Taken from recipeland.com/recipe/v/cocoa-nut-meringue-cheesecake-36130 (may not work)