You’ll Need:

Bottom:
7 oz flaked coconut, toasted
1/4 cup Pecans, chopped
3 tbsp margarine, melted

Filling:
16 oz Cream cheese
1/3 cup sugar
3 tbsp cocoa
2 tbsp water
1 tsp vanilla
3 eggs, separated

Topping:
7 oz Marshmallw cream
1 pn salt
1/2 cup Pecans, chopped

Directions : Combine toasted coconut, nuts and margarine, press onto bottom of a 9 inch springform pan.
Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan. Cool; remove rim.
Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of cheesecake to within 1/2 inch of edge. Carefully spread marshmallow cream mixture over the top of the cheesecake to seal. Bake at 350 F, 15 minutes. Cool