Guava Swirled Cheesecake - cooking recipe

Ingredients

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

Preparation

Preheat ovem to 400\u00b0F.
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.
Bake for 7 minutes. Cool on a wire rack.
Reduce oven temperature to 325\u00b0F.
Combine 1/3 cup sugar, 1/2 cup water, juice, and guava paste in a small saucepan; bring to a boil.
Reduce heat, and simmer 5 minutes, stirring occasionally; cool slightly.
Pour mixture into a blender, and process until smooth.
Cool completely.
Stir in 1 egg white.
Combine remaining 1 cup sugar, sour cream, and cheese in a medium bowl; beat with a mixer at low speed until smooth.
Beat in vanilla and salt.
Gradually add remaining 4 egg whites, beating well after each addition.
Pour cheese mixture into prepared pan.
Drizzle guava mixture over cheese mixture; swirl mixtures using the tip of a knife.
Bake at 325\u00b0F for 45 minutes or until cheesecake center barely moves when touched.
Turn oven off; cool cheesecake in closed oven 30 minutes.
Remove cheesecake from oven, run a knife around outside edge.
Cool to room temperature.
Cover and chill at least 8 hours before serving.