# What You'll Need:
→ Crust
01 - 7 oz digestive biscuits (approximately 14 cookies), crushed
02 - 2.6 oz unsalted butter, melted
→ Cheesecake Filling
03 - 14 oz cream cheese, softened
04 - 4.2 oz powdered sugar
05 - 1 cup heavy cream, cold
06 - 1 tsp vanilla extract
07 - 1 tbsp lime juice
→ Guava Swirl
08 - 6.3 oz guava marmalade
09 - 2 tbsp water
# Directions:
01 - Combine crushed biscuits with melted butter in a medium bowl until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat softened cream cheese and powdered sugar in a large bowl until completely smooth and creamy. Incorporate vanilla extract and lime juice, mixing until well combined.
03 - In a separate chilled bowl, whip cold heavy cream to stiff peaks. Gently fold whipped cream into the cream cheese mixture until fully incorporated and smooth.
04 - Combine guava marmalade and water in a small saucepan over low heat. Stir continuously until smooth and slightly pourable. Remove from heat and cool to room temperature.
05 - Spread half of the cheesecake filling evenly over the chilled crust. Drizzle half of the prepared guava mixture over the surface. Use a skewer or knife tip to create gentle swirl patterns.
06 - Top with remaining cheesecake filling, spreading evenly. Drizzle remaining guava mixture and create swirl patterns as before.
07 - Cover the pan and refrigerate for a minimum of 6 hours, preferably overnight, until completely firm and set.
08 - Release springform ring carefully. Slice into portions and serve chilled.
