1 (7 oz.) pkg. flaked coconut, toasted
1/4 c. chopped pecans
3 tbsp. butter, melted
2 (8 oz.) pkg. cream cheese, softened
1/3 c. sugar
3 tbsp. cocoa
2 tbsp. water
1 tsp. vanilla
3 eggs, separated
Dash of salt
1 (7 oz.) jar marshmallow creme
1/2 c. chopped pecans

Combine coconut, pecans and butter; 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 for 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 cheesecake to seal. Bake at 350 degrees for 15 minutes. Cool. 10-12 servings.