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1
Preheat oven to 325 degrees F.
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2
Combine graham cookie crumbs and butter.
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3
Press evenly into the bottom of a lightly greased 9-inch springform pan.
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4
In the bowl of an electric mixer, combine cream cheese, 1 cup sour cream, and goat cheese.
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5
Beat cheese mixture until smooth.
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6
With the mixer running on low, gradually add the sugar and flour.
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7
Add the eggs 1 at a time, beating just until each egg is incorporated.
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8
Fold in lemon zest.
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9
Pour mixture into prepared crust and bake for 40 minutes or until the center is just set.
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10
Allow cheesecake to cool completely, and chill overnight if possible.
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11
In a small bowl, combine the remaining 1/2 cup sour cream and the confectioners' sugar.
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12
Pour over the top of the chilled cheesecake, spreading evenly.
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13
Return cheesecake to the refrigerator.
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14
Place guava halves in a medium bowl and set aside.
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15
In a medium saucepan, combine wine, sugar, water, cinnamon stick, and orange peels.
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16
Bring mixture to a boil, stirring to dissolve the sugar.
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17
Allow mixture to reduce to about 3/4 cup.
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18
Add guava halves and cook just until heated through.
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19
Remove mixture from the heat and cool.
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20
Remove cinnamon stick and orange peels before serving.
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21
Serve room temperature over slices of chilled goat cheesecake.
