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1.
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Preheat oven to 350 degrees F. Grease the bottom and side of an 8-inch springform pan; set aside.
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Combine the 1-1/2 cups coconut and the 1/4 cup pecans; stir in melted butter.
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Press coconut mixture firmly onto bottom of pan (photo 1).
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Bake for 10 to 12 minutes or until lightly browned.
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Remove from oven.
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2.
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Meanwhile, for filling: In a large bowl, beat cream cheese with an electric mixer on medium speed until fluffy.
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Add the 1/3 cup sugar, the cocoa powder, milk, and 1 teaspoon vanilla.
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Beat until smooth, scraping side of bowl constantly.
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Beat in egg yolks just until combined (do not overbeat).
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Pour into crust-lined pan.
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Place springform pan in a shallow baking pan.
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Bake for 25 to 30 minutes or until center appears nearly set when shaken.
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Remove from oven; sprinkle with the 1/2 cup pecans.
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3.
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Meanwhile, for meringue: Thoroughly wash and dry beaters.
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In a large bowl, combine egg whites, 1 teaspoon vanilla, and the cream of tartar.
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Beat with electric mixer on medium speed about 1 minute or until soft peaks form (tips curl).
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Gradually add the 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff, glossy peaks form (tips stand straight).
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4.
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Spread meringue over hot cheesecake (photo 2), carefully sealing to edge of pan.
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Reduce oven temperature to 325 degrees F. Return cheesecake to oven; bake for 30 minutes more.
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5.
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Cool cheesecake in springform pan on a wire rack for 1 hour.
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Loosen and remove side of the springform pan.
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Cover and chill for 4 to 24 hours before serving.
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Before serving, sprinkle with toasted coconut.
