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 l arge 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.