Instructions

1. Preheat the oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Ensure the crust is evenly packed for a stable base.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed.
4. Add the eggs, one at a time, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract and mix until just combined.
5. Pour the cream cheese mixture over the prepared crust in the springform pan, spreading it evenly with a spatula.
6. Bake in the preheated oven for 50 minutes, or until the center of the cheesecake is set but still slightly jiggly.
7. While the cheesecake is baking, prepare the guava topping by combining the guava paste and water in a saucepan over medium heat. Stir until the guava paste is completely melted and the mixture is smooth, about 5 minutes.
8. Remove the cheesecake from the oven and let it cool for 10 minutes. Carefully spread the guava mixture over the top of the cheesecake, ensuring an even layer.
9. Return the cheesecake to the oven and bake for an additional 10 minutes to set the guava layer.
10. Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results before serving.