Title: Coconut Meringue Cheesecake
Categories: Cheesecake
Yield: 1 Pie

7	oz	Package flaked coconut, toasted
3	tb	Margarine, melted
1/3	c	Sugar
2	tb	Water
3	lg	Eggs, separated
7	oz	Jar marshmallow creme
1/4	c	Chopped pecans
16	oz	Cream cheese, softened
3	tb	Cocoa
1	ts	Vanilla
		Dash salt
1/2	c	Chopped pecans

Combine coconut, pecans, and margarine. Press onto bottom of 9" springform 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 350øF for 30 minutes. Loosen cake from rim of pan. Cool before removing rim of pan.

Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2" of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350øF for 15 minutes. Cool.

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