Coconut Macaroon Cheesecake

1 cup flaked coconut, toasted

½ cup ground pecans

2 Tbsp butter or margarine, melted

3 (8oz) packages, cream cheese, softened

½ cup sugar

½ tsp vanilla extract

¼ tsp almond extract

3 eggs

1 egg white

½ tsp vanilla extract 1/3 cup sugar

2/3 cup flaked coconut, toasted

strawberries

Preheat oven to 350 degrees.  Combine 1 cup of toasted coconut, pecans, and melted butter in a small bowl.  Press the mixture into the bottom of a 9 inch springform pan.  Set aside.  Beat the cream cheese on low speed in a mixer bowl.  Continue to beat while gradually adding ½ cup sugar, ½ tsp vanilla and the almond extract, beat until light and fluffy.  Add the 3 whole eggs, beat on low speed until combined.  Pour the mixture into the pan.  Bake for 35 minutes.  Beat the egg white and ½ tsp vanilla in a small bowl until stiff.  Fold in 2/3 cup toasted coconut.  Carefully spread the topping over the cheesecake.  Bake for 20 minutes.  Cool on a wire rack for 15 minutes.  Loosen the sides.  Cool completely.  Chill covered in refrigerator for 4 hours.  Garnish with strawberries and more coconut just before serving.