Step 1

Melt the guava paste. Add the guava paste and water into a small saucepan, and place over low heat. Cook, stirring frequently, until the guava has melted fully. The texture should be smooth but thick. If you feel like you need 1-2 extra tbsp of water, you can add them in but you still want the the texture to be thick or it will thin out the batter once you add it in. Turn off the heat once the guava paste has melted fully, then allow it to cool down to almost room temperature. Meanwhile, make the crust.

Step 2

Make the cookie crust. In a food processor, add the cookies and pulse until they turn into fine crumbs. Transfer the crumbs into a medium bowl, add in the butter and mix until combined into a wet sand-like texture. Place the mixture into an 8" (20 cm) springform and use the back of a glass or a spoon to press it evenly into the bottom of your pan.

Step 3

Chill the cookie crust. Place the prepared cookie crust in the refrigerator. Meanwhile, make the cheesecake batter.

Step 4

Prepare the cheesecake batter. Preheat the oven to 350F (180C). In a medium bowl, add the cream cheese, sugar, and melted guava paste, then use a mixer to beat until fully combined. Set aside. In a large bowl, add the eggs and sugar, and use a mixer to beat until combined. Add the guava mixture to the egg mixture and beat until combined, scraping down the bowl from time to time. Add in the cream, lemon juice, and flour, then beat until combined again.

Step 5

Bake. Remove the cookie crust from the refrigerator. Pour the cheesecake batter onto your prepared cookie crust and place in the middle rack of your oven. Bake at 350F (180C) for 10 minutes, then reduce the temperature to 325F (165C) and bake for 50-60 minutes or until mostly set and browned on top, when tapped the cheesecake shouldn't jiggle excessively, a light rather-firm jiggle in the very center is okay, it will set as it cools down. Do not open the oven while baking. When your cheesecake is done, turn off the oven, and leave the cheesecake in the oven with the door slightly open until warm, then remove from the oven and allow to cool down to room temperature.

Step 6

Chill in the refrigerator for at least 2-3 hours or overnight (recommended).

Step 7

Top with guava sauce. Do this when ready to serve. Add the guava paste and water to a small saucepan, place over low heat and cook, stirring frequently, until the guava paste has melted fully. The texture will be different from that of step 1, this time your guava paste will be pourable and not as thick. Allow to cool down for a few minutes before pouring it over the top of your cheesecake. Serve and enjoy!