Coconut Macaroon Cheesecake

Coconut Macaroon Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 cup flaked coconut -- toasted
1/2 cup ground pecans
2 tablespoons butter or margarine -- melted
24 ounces cream cheese -- softened
1/2 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 eggs
1 egg white
1/2 teaspoon vanilla extract
1/3 cup sugar
2/3 cup flaked coconut -- toasted

In a small bowl combine 1 cup toasted coconut, ground pecans and butter. Press 
onto bottom of 9" spring-form pan. Set aside. In a large bowl beat cream cheese
with electric mixer on low speed; gradually  add 1/2 cup sugar, 1/2 teaspoon
vanilla and almond extract. Beat until fluffy.  Add 3 whole eggs; beat on low
speed just until combined. Pour into crust-lined  pan. Bake 350 degrees for 35
min. (won't be done). Meanwhile, in a small mixing bowl beat egg white and
remaining vanilla with an  electric mixer until soft peaks form (tips curl);
gradually beat in the 1/3 cup  sugar until stiff peaks form. Fold in 2/3 cup
toasted coconut. Carefully spread  atop partially baked cheesecake. Return to
oven and bake 20 min. more. Cool on  wire rack for 15 min. Loosen side of
cheesecake from pan. Cool 30 min. more;  remove side of pan. Cool completely.
Cover and chill at least 4 hours before  serving. To serve, garnish with
strawberries and/or additional toasted coconut.

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