Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 350°F.

In a medium bowl, combine the cracker crumbs, melted butter and sugar. Stir together until the mixture feels like wet sand. Pour into a 9‑inch springform pan. Press the crumbs into the bottom and slightly up the sides of the pan using the bottom of a measuring cup. Place on a baking sheet.

Bake for 10 minutes. Remove from the oven and let cool while making the filling.

Place the cream cheese in the bowl of a stand mixer with the whip attachment. Beat on medium-low speed until creamy and smooth, about 1 minute. Add the sugar, salt, vanilla and lemon juice. Beat until the mixture is well combined and completely smooth. Stop and scrape down the sides of the bowl a few times while mixing.

With the mixer on medium-low speed, add in the eggs one at a time. Stop and scrape down the bowl between additions. Once the eggs are well combined, mix in the sour cream until well incorporated. Pour the batter onto the cooled crust.

Bake for 15 minutes, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the oven temperature to 300°F and continue baking for another 30 to 35 minutes or until the edges of the filling are just slightly puffed and the centre wobbles gently when shaken.

Turn off the oven and leave the cheesecake in the oven with the door closed for 1 hour. Remove the cheesecake and let cool to room temperature for another hour, then chill for at least 5 hours or up to 3 days before serving.

In a saucepan, add the guava paste cut into chunks and water. Let it melt over medium heat, stirring occasionally.

Once all is melted, combine with the fortified wine (marsala in this case) and let simmer for 1 – 2 minutes. Remove from the heat and let it cool before pouring on top of the cheesecake.