Guava Swirled Cheesecake

• 1 2/3 cups sugar, divided
• 1 cup graham cracker crumbs (about 6 cookie sheets)
• 1 tablespoon butter, melted
• cooking spray
• 1/2 cup water
• 1/2 cup fresh lime juice
• 12 ounces guava paste, cut into small pieces
• 5 large egg whites, divided
• 1/2 cup reduced-fat sour cream
• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt

1. Preheat ovem to 400u0b0F.
2. Combine 1/3 cup sugar, crumbs, and butter. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray.
3. Bake for 7 minutes. Cool on a wire rack.
4. Reduce oven temperature to 325u0b0F.
5. Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil.
6. Reduce heat, and simmer 5 minutes, stirring occasionally; cool slightly.
7. Pour mixture into a blender, and process until smooth.
8. Cool completely.
9. Stir in 1 egg white.
10. Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth.
11. Beat in vanilla and salt.
12. Gradually add remaining 4 egg whites, beating well after each addition.
13. Pour cheese mixture into prepared pan.
14. Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife.
15. Bake at 325u0b0F for 45 minutes or until cheesecake center barely moves when touched.
16. Turn oven off; cool cheesecake in closed oven 30 minutes.
17. Remove cheesecake from oven, run a knife around outside edge.
18. Cool to room temperature.
19. Cover and chill at least 8 hours before serving.

sugar, graham cracker crumbs, butter, cooking spray, water, lime juice, guava paste, egg whites, sour cream, cream cheese, vanilla, salt

Taken from www.food.com/recipe/guava-swirled-cheesecake-305637 (may not work)