Preheat oven. Heat oven to 350°F and arrange rack in the lower third of the oven.

Make crust. Use a food processor to grind the Maria cookies into fine crumbs. You will need 1 1/2 cups of ground cookies. Pour them into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy.

Bake crust. Press firmly into the bottom and slightly up the sides of an ungreased 9-inch springform pan. Pat down the mixture into an even thickness. Bake for 10 minutes. Remove from the oven and place on a wire rack to cool.

Beat sugar and cream cheese. Combine the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes.

Add flavorings. Scrape down the sides of the bowl with a rubber spatula. Add the guava jelly, lemon juice, sour cream, vanilla extract, and salt, then beat on medium-high speed until fully combined.

Beat in eggs. Scrape down the bowl again then add the eggs one at a time, beating after each addition until just blended. Don't overmix or the cheesecake will crack as it cools.

Prep for baking. Scrape cheesecake batter into crust and smooth the top. Give it a couple of raps on the counter to knock out any air bubbles. Wrap the bottom of the pan with foil and set inside a roasting pan.

Make water bath. Bring a tea kettle full of water to a boil. Pour the hot water into the roasting pan to create a water bath. Keep pouring until it reaches an inch up the side of the pan. Transfer to the oven. If it is easier for you to place the pan in the oven first, then fill with hot water do that instead.

Bake cheesecake. Bake cheesecake for 55-70 minutes or until it is set around the edges but still a little wobbly in the middle. Check occasionally and fill up the water bath with more hot water if the pan looks dry. Tent the cheesecake with foil if it is starting to get too dark on top. Turn off the oven, crack the oven door open and let the cheesecake cool slowly in the oven for an hour.

Let cool to room temp. Remove from the water bath and place on a wire rack to cool to room temperature.

Spread with jelly. Heat jelly in a small saucepan until it is just spreadable but not hot. Stir continuoulsy breaking up any lumps. Without removing the sides of the pan, spread the guava jelly evenly over the top of the cheesecake to the edge with out going over.

Chill. Place cake in the fridge, uncovered for about hour or until the jelly is firm. Cover with plastic wrap and return to the fridge for at least 4 hours, but preferably overnight.

Serve. Run a knife around the edge of the pan and remove the sides. Top with whipped cream, edible flowers, fresh mint leaves, and slices of fresh guava if you'd like. Slice and serve! To make clean slices wipe the knife clean between every slice. Enjoy!