For the crust:
2 cups graham crackers
1/2 stick unsalted butter, melted
4 tablespoons peanut butter, melted
For the topping:
1/2 cup Florida guava preserves, jam or paste
1 tablespoons Florida Key lime juice
1 tablespoon water (as needed)
For the filling:
1/4 cup Florida guava preserves
16 ounces cream cheese, softened
1/3 cup sour cream
1 cup heavy cream, whipped to stiff peaks
2 tablespoons lemon juice
1 tablespoon vanilla extract
1/2 cup sugar
2 tablespoons powdered sugar
Place the graham crackers in a food processor and pulse until broken down into crumbs. Add the melted butter and peanut butter and pulse until thoroughly mixed. Press into a pie pan or other dish that can be refrigerated, pack tightly so that it will form a pie crust. Store in refrigerator until ready for filling.
Combine very cold heavy cream and powdered sugar into a mixing bowl. Whip or beat until stiff peaks form and store in refrigerator until ready to use.
Mix topping by combining the guava preserves (or paste) and the lime juice. Melt over low heat until smooth, remove from heat and cool completely. If the mixture is too thin add a tablespoon of paste until desired consistency. If the mixture is to thick add water 1 teaspoon at a time until desired consistency.
Using a stand or hand mixer combine the cream cheese and sugar. Mix until the cream cheese is completely smooth. If there are lumps at this point it is because the cream cheese was too cold. Allow mixture to sit at room temperature for a few minutes and mix until smooth. Add the sour cream, lemon juice, guava preserves and vanilla extract and mix thoroughly. Fold in whipped cream by hand until combined. Do not overmix. Pour cheesecake mixture into the chilled pie crust. The guava topping can be piped on, spread on using a spoon, or poured over entire cheesecake. Allow to chill for at least 2 hours to properly set. Serve with more whipped cream if desired.
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