Cocoa-Nut Meringue Cheesecake

7 oz (1 pkg) 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 jar) Marshmallow Crème
1/2 c Chopped Pecans
**Coconut should be flaked and toasted.

Combine coconut, pecans, and margarine, press onto bottom of 9-inch spring form
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 crème,
beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of
outer edge. Carefully spread marshmallow crème mixture over top of cheesecake to
seal. Bake at 350 degrees F., 15 minutes. Cool.