Guava Rum Cheesecake

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar

Filling:
1 cup guava paste
1/3 cup rum
2 pounds cream cheese, room temperature
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 tablespoon grated lemon zest

Glaze:
1/4 cup guava jelly
1 tablespoon water

Heat oven to 350 degrees F. Butter a 9-inch springform pan.

Crust: Prepare the crust by combining the ingredients and pressing onto the bottom and up the sides of the pan. Bake until dry - about 8 minutes. Set aside to cool.

Filling: Melt the guava and beat constantly two to three minutes until very smooth. Add the rum and let it cool. Set aside.

In a large bowl, beat the cream cheese. Add the sugar, eggs one at a time, vanilla extract and lemon zest. Gently fold in the melted guava mixture. Pour into the prepared pan. Bake for 1 1/4 hours. If top starts to brown, tent with foil.

When done, turn heat off, open oven door a few inches and let it cool inside oven for 20 minutes.

Refrigerate for at least 6 hours or overnight.

Glaze: Mix glaze ingredients together in a small saucepan until melted and it is the consistency of heavy cream. Let it cool and brush on top of cold cake. Cover and chill for at least 30 minutes to set.