Graham Cracker Crust

1. Preheat oven to 325°F (160°C) and lightly grease a 9-inch (23 cm) springform pan.
2. Mix together the finely crushed graham crackers, melted butter and salt until well combined. Firmly press the mixture into the bottom of the pan and slightly up the sides.
3. Bake for 10 minutes. Set aside to cool.

Guava Swirl Cheesecake

1. Prepare the guava paste. Combine the guava paste and water in a small saucepan over medium-low heat. Stir and mash for approximately 10 minutes or until the mixture is smooth in consistency. Set aside to cool slightly.
2. Prepare the cheesecake filling. In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer, beat the cream cheese for several minutes until smooth. Scrape down the sides of the bowl as necessary.
3. Rub the lime zest into the sugar to release the oils from the zest. Add the sugar, lime zest, flour and salt to the cream cheese. Continue beating until smooth.
4. Mix in the sour cream and vanilla extract until fully incorporated.
5. Add the eggs one at a time, beating after each addition on low speed until just combined. Make sure not to overmix.
6. Pour the cheesecake batter into the cooled crust.
7. Make the guava swirl. Dollop the guava paste over the cheesecake and use a knife or toothpick to swirl. To make the swirl pictured in my photos, pipe or spoon the guava paste into four vertical lines. Then use a knife to drag the lines across each other horizontally.
8. Bake the cheesecake. With the oven still at 325°F (160°C), place the cheesecake on the center rack. To safeguard against any leakage, you can also place the cheesecake on a foil-lined pan. Bake for 30 minutes.
9. Reduce heat to 250°F (120°C). Slightly crack the oven door for the first several minutes to help the oven cool more quickly. Bake for 35-40 minutes or until the edges are set. The center will still be quite wobbly.
10. Turn off the oven and crack the oven door 2 inches (5 cm). Let the cheesecake sit in the warm oven for another 30 minutes. Remove the cheesecake from the oven and allow to cool at room temperature for 2 hours.
11. Transfer to the refrigerator for at least 6 hours before releasing from the springform pan.