White Chocolate Guava Lemonade Cheesecake

Directions

1. In your food processor add the graham crackers and butter. Pulse to combine until they are fine crumbs.
2. Press the graham cracker mixture into the bottom of a greased springform pan.
3. In a 350 degree oven, bake the crust for 7-8 minutes.
4. While that bakes, in a medium bowl microwave the white chocolate chips and heavy cream in 30 second increments until fully melted.
5. On the stove, start a large pot of water and bring it to a boil for the water bath.
6. In your stand mixer combine the room temperature cream cheese and sugar with the whisk attachment until smooth.
7. Pour in the melted white chocolate and turn on medium speed until fully mixed. You may need to scrape down the sides in between mixing.
8. Add the eggs one at a time at medium speed until they are incorporated.
9. Take the crust and place in a large roasting pan and pour the cheesecake mixture into the springform pan.
10. Pour the boiling water into the roasting pan to create the water bath.
11. Bake the cheesecake for 15 minutes at 350.
12. Turn the heat to 250 and bake for an additional 85-90 minutes.
13. While this bakes, make the guava lemonade topping by adding the guava lemonade to a saucepan and bring to a boil. Whisk in the sugar and boil for another 3-5 minutes.
14. Whisk in the cornstarch and water mixture and turn the heat to medium low and continue
to cook for another 5-7 minutes until it begins to thicken up. Remove from the heat and allow to cool.
15. Turn off the oven and let the cheesecake come to room temperature in the oven for approx. two hours. It may be slightly jiggly at this point.
16. Place the cheesecake in the fridge for another 2 hours to completely set.
17. When ready to serve, pour the guava lemonade sauce in the middle of the cheesecake and top each slice with whipped cream, mint, and a lemon wedge.