1 (7 ounce) package flaked coconut, toasted
1/4 cup chopped pecans
3 tablespoons margarine, melted
16 ounces cream cheese, softened
1/3 cup granulated sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons water
1 teaspoon vanilla extract
3 eggs, separated
Dash of salt
1 (7 ounce) jar Marshmallow Creme
1/2 cup chopped pecans

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

Combine cream cheese, sugar, cocoa, water and vanilla extract, mixing at medium speed of electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350 degrees F 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 F for 15 minutes. Cool.