Categories: Cheesecakes 
      Yield: 10 servings 
  
      7 oz (1 pk) Flaked Coconut *             2 tb Water 
    1/4 c  Chopped pecans                      1 ts Vanilla 
      3 tb Margarine, Melted                   3 ea Large Eggs, Separated 
     16 oz Cream Cheese, Softened              1 x  Dash salt 
    1/3 c  Sugar                               7 oz (1 jr) Marshmallow Creme 
      3 tb Cocoa                             1/2 c  Chopped Pecans 
  
  *   Coconut should be flaked and toasted. 
  ~-------------------------------------------------------------------------- 
  Combine coconut, pecans, and margarine, press onto bottom of 9-inch 
  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 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 creme, 
  beating until stiff peaks form.  Sprinkle pecans over cheesecake to within 
  1/2-inch of outer edge.  Carefully spread marshmallow creme mixture over 
  top of cheescake to seal.  Bake at 350 degrees F., 15 minutes.  Cool.