Cocoa-Nut Meringue Cheesecake

Ingredients

• 1 (7 ounce) package flaked coconut, toasted
• 1/4 cup chopped pecans
• 3 tablespoons butter, melted
• 16 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 3 eggs, separated
• Dash of salt
• 1 (7 ounce) jar Marshmallow Creme
• 1/2 cup chopped pecans

Instructions

1. Combine coconut, pecans and butter; press onto the bottom of a 9 inch springform pan.
2. Combine cream cheese, sugar, cocoa, water and vanilla extract, mixing at medium speed of electric mixer until well blended.
3. Blend in egg yolks; pour over crust.
4. Bake at 350 degrees 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 1/2 inch of outer edge.
8. Carefully spread marshmallow creme mixture over top of cheesecake to seal.
9. Bake at 350 degrees F for 15 minutes.
10. Cool.