📖 Instructions

1. **Get Started:** Preheat your oven to 325°F (160°C). Place the rack in the center of the oven. This ensures even baking.
2. **Crust Prep:** In a food processor, combine graham cracker crumbs, melted butter, and sugar. Pulse until the mixture resembles wet sand. Alternatively, you can crush the graham crackers in a ziplock bag using a rolling pin.
3. **Press the Crust:** Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get an even, compact crust. Make sure there aren’t any loose crumbs!.
4. **Pre-Bake the Crust:** Bake the crust for 8 minutes. Remove from oven and let it cool slightly. This helps the crust set and prevents it from becoming soggy.
5. **Cheesecake Filling Prep:** In a large mixing bowl, beat cream cheese until smooth and creamy. Ensure your cream cheese is at room temperature to avoid lumps. Don't overbeat; you want a smooth consistency, not airy.
6. **Add Sugar and Sour Cream:** Gradually add sugar, beating until well combined. Then, mix in the sour cream. The sour cream adds a subtle tang that balances the sweetness.
7. **Incorporate Eggs and Vanilla:** Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Be gentle; overmixing can cause cracks in your cheesecake.
8. **Guava Puree:** In a separate bowl, prepare the guava puree. You can use store-bought puree or make your own by blending fresh guava with a little water until smooth. Strain to remove any seeds. Mix the guava puree into the cheesecake filling. Gently fold it in to create a marbled effect or fully incorporate for a uniform flavor.
9. **Pour and Bake:** Pour the cheesecake filling over the pre-baked crust. Smooth the top with a spatula.
10. **Water Bath (Important!):** Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. The water bath helps the cheesecake bake evenly and prevents cracking. I forgot this step once and it was the worst cheesecake ever!!!
11. **Bake:** Bake for 65-75 minutes, or until the edges are set but the center still has a slight jiggle. The internal temperature should be around 150°F (65°C).
12. **Cooling Process:** Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the cheesecake from collapsing.
13. **Refrigerate:** Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, refrigerate for at least 6 hours, or preferably overnight. Patience is key here; this allows the flavors to meld and the cheesecake to set properly.
14. **Garnish (Optional):** Before serving, garnish with fresh guava slices, a drizzle of guava glaze, or a sprinkle of graham cracker crumbs.
15. **Serve and Enjoy:** Slice the cheesecake with a warm, wet knife for clean cuts. Serve chilled and prepare for compliments! Oh and don't forget to take lots of pictures for Instagram!