Crust:
1 cup coconut, flaked, toasted
1/2 cup pecans, ground
2 tablespoons butter or margarine, melted
Filling:
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 coconut, flaked, toasted
Crust:
In a small bowl, combine 1 cup toasted coconut, ground pecans
and butter.
Press onto bottom of 9" spring-form pan. Set aside.
Filling:
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 350º
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.