Cocoa-Nut Meringue Cheesecake

• 7 ounces flaked coconut (1 pk;Coconut should be flaked and toasted.)
• 14 cup pecans, Chopped
• 3 tablespoons margarine, Melted
• 16 ounces cream cheese, Softened
• 13 cup sugar
• 3 tablespoons cocoa
• 2 tablespoons water
• 1 teaspoon vanilla
• 3 large eggs, Separated
• 1 dash salt
• 1 (7 ounce) jar marshmallow creme
• 12 cup pecans, Chopped

1. Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan.
2. 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 350 degrees F., 30 minutes.
5. Loosen cake from rim of pan, cool before removing rim of pan.
6. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form.
7. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge.
8. Carefully spread marshmallow creme mixture over top of cheescake to seal.
9. Bake at 350 degrees F., 15 minutes.
10. Cool.

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

Taken from www.food.com/recipe/cocoa-nut-meringue-cheesecake-6771 (may not work)