Cocoa-Nut Meringue Cheesecake

Directions

BASE: Combine coconut, pecans and margarine; press onto bottom of 9-inch springform pan.

BODY: 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℉ (180℃) for 30 minutes.

Loosen cake from rim of pan; cool before removing rim of pan.

TOPPING: Beat egg whites and salt until foamy; gradually add marshmallow cream, beating until stiff peaks form.

Sprinkle pecans on cheesecake to within ½ inch of outer edge.

Carefully spread marshmallow creme mixture over top of cheesecake to seal.

Bake at 350℉ (180℃) for 15 minutes.

Cool.