# What You’ll Need:
→ Crust
01 - 1¾ cups digestive biscuit crumbs (approximately 14 cookies)
02 - 5.3 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 14 ounces cream cheese, softened
04 - 4.2 ounces powdered sugar
05 - 1 cup heavy cream, cold
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon lime juice
→ Guava Swirl
08 - 6.3 ounces guava marmalade
09 - 2 tablespoons water
# Directions:
01 - In a medium bowl, combine crushed digestive biscuits with melted butter until evenly mixed. Press mixture firmly into the base of a 9-inch springform pan. Refrigerate while preparing filling.
02 - Beat softened cream cheese and powdered sugar in a large bowl until smooth and creamy. Add vanilla extract and lime juice, mixing thoroughly until combined.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk.
04 - Gently fold whipped cream into the cream cheese mixture using a rubber spatula until fully incorporated and smooth.
05 - In a small saucepan over low heat, combine guava marmalade and water. Stir until smooth and slightly runny. Cool to room temperature.
06 - Pour half of the cheesecake filling over the chilled crust. Drizzle half of the cooled guava marmalade over the filling and use a skewer or knife to create gentle swirls. Add remaining cheesecake filling and repeat swirling with remaining marmalade.
07 - Cover and refrigerate for at least 6 hours, or overnight, until fully set.
08 - Carefully remove cheesecake from springform pan. Slice and serve chilled.
