# What You'll Need:
→ Crust
01 - 7 ounces digestive biscuits, crushed
02 - 2.6 ounces 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
# How To Make It:
01 - In a medium bowl, combine crushed biscuits with melted butter until well blended. Press firmly into the base of a 9-inch springform pan and refrigerate while preparing filling.
02 - In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Stir in vanilla extract and lime juice, mixing thoroughly.
03 - In a separate bowl, whip cold heavy cream to stiff peaks using an electric mixer or whisk.
04 - Gently fold whipped cream into cream cheese mixture using a rubber spatula until fully incorporated and smooth throughout.
05 - In a small saucepan over low heat, combine guava marmalade and water, stirring until smooth and slightly runny. Cool to room temperature.
06 - Pour half of cheesecake filling over chilled crust. Drizzle half of guava marmalade over filling and swirl gently with a skewer or knife. Add remaining 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 pan, slice, and serve chilled.
