Step 1

Preheat the oven to 350ºF. Grease a 9-inch springform pan and fill a 9x13 pan with about 2-inches of water that will act as a water bath to create steam in the oven. Set both aside.

Step 2

In a bowl, mix together crushed cookies, butter and sugar. Transfer cookie crumbs to the springform pan and press evenly into the bottom and slightly up to the sides using the bottom of a glass.

Step 3

Place the crust in the oven and bake for 10 minutes until the crust is slightly brown around the edges. Remove from the oven and set aside to let it cool.

Step 4

In a large bowl or stand mixer, mix together the cream cheese, sugar, cornstarch and salt until combined and creamy. Stir in sour cream and vanilla then mix until combined.

Step 5

Add one egg at a time and stir to combine. Make sure to scrape the sides of the bowl and mix until smooth, creamy and silky.

Step 6

Pour the cheesecake batter over the cooled crust then add a few dollops of the guava marmalade over the cheesecake batter.

Step 7

Using a skewer, gently make about 3-4 swirls to give a marble effect. Place the springform pan on a sheet pan so it will be easier to remove from the oven later.

Step 8

Place the 9x13 pan filled with water in the bottom rack of the oven and place the springform pan that is on the other sheet pan on the top rack of the oven. This will create steam in the oven helping the cheesecake remain creamy without cracks. Bake the cheesecake for 50-60 minutes.

Step 9

Remove cheesecake from the oven. The cheesecake is done when the outer rim looks set but the middle jiggles when you gently shake the pan. Let the cheesecake cool completely on a cooling rack. This step is crucial for achieving the perfect cheesecake.

Step 10

Once the cheesecake has cooled, place it in the refrigerator to chill for at least 4 hours or overnight. When ready to serve, carefully slice into it as the crust will be crumbly. Enjoy!