Cocoa-Nut Meringue Cheesecake

Ingredients

 * 7 oz (1 pk) flaked coconut, should be flaked and toasted.
 * ¼ cup chopped pecans
 * 3 tbsp margarine, melted
 * 16 oz cream cheese, softened
 * ⅓ cup sugar
 * 3 tbsp cocoa
 * 2 tbsp water
 * 1 tsp vanilla
 * 3 large eggs, separated
 * dash salt
 * 7 oz (1 jar) marshmallow cream
 * ½ cup chopped pecans

Directions

 * 1) Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring-form 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°F for 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 ½-inch of outer edge.
 * 8) Carefully spread marshmallow creme mixture over top of cheesecake to seal.
 * 9) Bake at 350°F for 15 minutes.
 * 10) Cool.