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.

Chocolate Mint Meringue Cheesecake

1 c Chocolate Wafer Crumbs
3 tb Margarine, Melted
2 tb Sugar
24 oz Cream Cheese, Softened
2/3 c Sugar
3 ea Large Eggs
1 c Mint Chocolate Chips, Melted
1 ts Vanilla
3 ea Large Egg Whites
7 oz Marshmallow Crème (1 Jar)

Combine crumbs, margarine and sugar; press onto bottom of 9-inch spring- form
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing
at medium speed on electric mixer until well blended. Add eggs, one at a time,
mixing well after each addition. Blend in mint chocolate and vanilla; pour over crust.
Bake at 350 degrees F., 50 minutes. Loosen cake from rim of pan; cool before
removing rim of pan. Chill. Beat egg whites until soft peaks form. Gradually add
marshmallow crème, beating until stiff peaks form. Carefully spread over top of
cheesecake to seal. Bake at 450 degrees F.; 3 to 4 minutes or until lightly browned.