Cheesecake ( cocoa nut meringue )

Ingredients

Directions

BOTTOM

: ¼ c Pecans; chopped

: 3 tb Margarine; melted

MMMMM--------------------------FILLING------------------------------- : 16 oz Cream cheese

: ⅓ c Sugar

: 3 tb Cocoa

: 2 tb Water

: 1 ts Vanilla

: 3 Eggs; separated

MMMMM--------------------------TOPPING------------------------------- : 7 oz Marshmallw cream

: 1 pn Salt

: ½ c Pecans; chopped

Combine toasted coconut; nuts and margarine; press onto bottom of a Combine softened cream cheese, sugar, cocoa, water and vanilla, mixing on electric mixer until well blended. Blend in egg yolks; pour over crust. Bake at 350F, 30 minutes. Loosen cake from rim of pan.

Cool; remove rim.

Beat remaining egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until stiff peaks form. Sprinkle nuts on top of cheesecake to within ½ inch of edge. Carefully spread marshmallow cream mixture over the top of the cheesecake to seal.

Bake at 350 F, 15 minutes. Cool. 100th Anniversary Philadelphia Brand Cream Cheese Cookbook