Step 1

Bring eggs and cream cheese to room temperature.

Step 2

Mix graham cracker, sugar, and cinnamon together. Add melted butter, stir to combine.

Step 3

Press graham cracker mixture into mini springform pans or one 8in springform pan. Use a round glass to press graham cracker into and around the side of the pan.

Step 4

Bake crust for 8-10 minutes at 375 degrees until edges are golden brown, crust will begin to smell fragrant. Remove from oven and set aside to cool.

Step 5

Cream sugar and cream cheese until smooth and no lumps remain. Add sour cream, vanilla, and lemon zest, blend to incorporate. Add eggs, blend on low speed.

Step 6

Slightly melt 8 tbsp of guava paste in microwave. In a separate bowl remove about 1/4 cup of batter and blend together with guava paste. Blend until completely smooth. Add guava mixture to remaining cheesecake batter and blend then mix in 1 tbsp flour.

Step 7

Set oven temperature to 325 degrees.

Step 8

Line springform pan with foil. Pour batter into crust. Place springform pan in a deep baking pan and place on baking rack in oven. Fill larger pan halfway with water.

Step 9

Bake for 45 minutes at 325 degrees

Step 10

Center of cheesecake should jiggle slightly when shaken. Turn heat off and leave cheesecake to rest for about 10 minutes in oven. Remove from oven and leave cheesecake to rest for an additional 30-40 minutes to cool slowly. Place in refrigerator for at least 3-4 hours or overnight.