------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Cocoa-Nut Meringue Cheesecake
 Categories: Cakes Desserts    
   Servings: 10
       7 oz (1 pk) Flaked Coconut *           1/4 c  Chopped pecans 
       3 T  Margarine, Melted                  16 oz Cream Cheese, Softened 
     1/3 c  Sugar                               3 T  Cocoa 
       2 T  Water                               1 t  Vanilla 
       3 ea Large Eggs, Separated               1 x  Dash salt 
       7 oz (1 jr) Marshmallow Creme          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.