Shena's Guava Ricotta Cheesecake

Preheat oven to 350 degrees Fahrenheit.

Process crackers in processor until fine. Pour butter in and mix until blended. Pat mixture along bottom of a 10-inch springform pan and up to a one-inch border along pan walls. Bake on 350 for 10 minutes, until golden. Set aside to cool.

In a mixer with whip attachment, beat condensed milk and cream cheese until combined well. Next add in ricotta, vanilla, and eggs one at a time, until well blended.

Pour mixture into crust. Bake 50 minutes, while testing to make sure it comes out clean from the center. Cool and chill a few hours.

Once cool, refrigerate overnight.

Melt guava paste over double boiler, adding in the cream, combining to be smooth and jellylike.

Spread smoothly over Ricotta Cheesecake, and add berry garnishes.