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1
Preheat oven to 325.
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2
Grease the bottom and side of a 9-inch springform pan.
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3
Combine coconut and 1/4 cup pecans; stir in butter.
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4
Press onto bottom of pan.
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5
Bake about 15 minutes or until lightly browned.
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6
Remove from oven.
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7
Increase oven temperature to 350.
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8
Meanwhile, for filling: In a large bowl, combine cream cheese, sugar, cocoa powder, the water, and vanilla.
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9
Beat with an electric mixer on low speed until smooth.
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10
Beat in yolks just until combined (do not overbeat).
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11
Pour into crust-lined pan.
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12
Place pan in a shallow baking pan.
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13
Bake about 25 minutes or until center appears nearly set when shaken.
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14
Remove from oven; sprinkle with 1/2 cup pecans.
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15
Meanwhile, for meringue: Let egg whites stand at room temperature for 30 minutes.
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16
In a large bowl, combine egg whites and salt.
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17
Beat on medium speed about 1 minute or until soft-peaks form.
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18
Slowly add marshmallow creme, beating on high speed about 4 minutes more or until stiff, glossy peaks form.
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19
When cheesecake comes out of oven, immediately spread meringue over hot cheesecake, carefully sealing to edge of pan.
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20
Return to oven; bake for 15 minutes more.
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21
Cool cheesecake in pan on a wire rack for 1 hour.
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22
Remove side of pan.
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23
Cover and chill for at least 3 hours before serving.
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24
If desired, garnish with milk chocolate curls.
