Step 1

Adjust oven rack to middle position; preheat oven to 325°. Wrap exterior of 9-inch springform pan, including base, in double layer of aluminum foil; spray with cooking spray.

Step 2

In medium bowl, stir crushed crackers, 1/4 cup sugar and butter. Press cracker mixture firmly into bottom of prepared pan; refrigerate.

Step 3

In small saucepan, whisk guava paste and 1/3 cup water; heat to a simmer over medium-high heat, whisking frequently until smooth. Remove from heat; cool mixture slightly.

Step 4

In large bowl, with mixer on medium-high speed, beat cream cheese and remaining 1/2 cup sugar 3 minutes or until light and fluffy, scraping down bowl occasionally. Add eggs, 1 at a time, beating after each addition and scraping down bowl occasionally. Add sour cream and whipping cream; beat 2 minutes or until incorporated.

Step 5

Pour cream cheese mixture over crust in pan; place pan on 17 x 12-inch rimmed baking pan. Drop spoonfuls of guava mixture on top of cream cheese mixture; using a knife, swirl guava mixture into cream cheese mixture to create marbled effect. Place baking pan in oven; fill halfway with water. Bake cake 1 hour 30 minutes or until set, carefully rotating halfway through baking; cool completely. Cover and refrigerate cheesecake at least 4 hours before serving.

Step 6

Cut cheesecake into 12 slices.