-----BASE-----
   1       pk           7-ounce flaked coconut, toas
     1/4   c            Chopped pecans
   3       tb           Margarine, melted
                        -----BODY-----
   2       pk           8-ounce cream cheese, soften
     1/3   c            Sugar
   3       tb           Cocoa
   2       tb           Cold water
   1       t            Vanilla
   3       ea           Eggs, separated
                        -----TOPPING-----
   1       d            Salt
   1       ea           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.