------------------------------------BASE------------------------------------ 1 pk 7-ounce flaked coconut, toas

1/4 c Chopped pecans

3 T Margarine, melted

------------------------------------BODY------------------------------------ 2 pk 8-ounce cream cheese, soften

1/3 c Sugar

3 T Cocoa

2 T Cold water

1 t Vanilla

3 Eggs, separated

----------------------------------TOPPING---------------------------------- 1 ds Salt

1 7-ounce jar marshmallow crem

1/2 c Chopped pecans

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, 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 creme, beating until stiff peaks form. Sprinkle pecans on cheesecake to within 1/2 inch of outer edge. Carefully spread marshmallow creme mixture over top of cheesecake to seal. Bake at 350, 15 minutes. Cool.