1 cup flaked coconut, (toasted), 1/2 cup ground pecans, 2 T. butter (melted)
Filling: 3 packages (8 oz each) cream cheese (softened), 1/2 cup sugar, 3 eggs, 1/2 t. vanilla extract, 1/4 t. almond extract.
Topping: 1 egg white, 1/2 t. vanilla extract, 1/3 cup sugar, 2/3 cup flaked coconut (toasted).
In a bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9" springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating on low speed just until combine. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. Bake at 350 degrees for 35 minutes.
In a small mixing bowl, beat egg white and vanilla until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. Bake 20 - 25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Yield: 12 - 14 servings.