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Coconut Macaroon Cheesecake

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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