In small bowl, combine coconut, pecans and melted butter. Press into bottom of 9" springform pan. Set aside.
In large mixer bowl, beat cream cheese on low speed, gradually adding sugar, vanilla and almond extract. Beat till fluffy. Add 3 eggs and beat on low speed just until combined. Pour into pan. Bake at 350 for 35 minutes. (Cheesecake will not be completely done at this point.)
In small mixing bowl beat egg white and remaining vanilla with electric mixer until soft peaks form; gradually beat in sugar till stiff peaks form. Fold in coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake additional 20 minutes. Cool on wire rack for 15 minutes. Loosen sides of pan. Cool 30 minutes more; remove sides and cool completely. Cover and chill at least 4 hours before serving.
Garnish with strawberries and additional toasted coconut, if desired.
374 calories per serving.
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 103 (57%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 72.1mg||22 %|
|Sodium 86.1mg||3 %|
|Potassium 85.3mg||2 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 16.4g|
|Protein 3.2g||5 %|
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Calories per serving: 182
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