Preheat your oven to 170°C (325°F). Grease the 23cm (9 inches) springform pan and line the bottom with parchment paper.

In a food processor, crush the tennis biscuits into fine crumbs. Melt the unsalted butter and mix it with the crumbs until combined. Press the mixture into the base and slightly up the sides of the pan. Bake for about 10 minutes until golden, then let it cool.

In a mixing bowl, beat the softened cream cheese and castor sugar until smooth and creamy, about 3-4 minutes. Add the eggs one at a time, mixing well after each. Incorporate the vanilla and whipping cream until velvety.

Pour the creamy mixture into the cooled crust, smoothing the top with a spatula. Place the springform in a larger roasting pan and fill with hot water halfway up the sides.

Bake in the preheated oven for about 50 minutes until edges are set but the center is slightly wobbly. Turn off the oven and let the cheesecake cool in the oven for 2 hours.

Remove from the oven and water bath. Cover with plastic wrap and refrigerate overnight.

For the guava compote, simmer chopped guavas, lime juice, and sugar in a saucepan for 10-15 minutes until thickened. Blend and strain for smoothness.

After chilling, remove the cheesecake from the pan and place it on a platter. Top generously with guava compote and garnish with fresh guava slices.