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1
Preheat oven to 350F.
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2
Spray 8-inch-diameter springform pan with nonstick spray.
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3
Mix graham cracker crumbs and sugar in processor.
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4
Add melted butter; process until crumbs are evenly moistened.
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5
Press crumb mixture onto bottom (not sides) of prepared pan.
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6
Bake until crust is set and deep golden, about 12 minutes.
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7
Cool crust while making filling.
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8
Maintain oven temperature.
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9
Using electric mixer, beat cream cheese in large bowl until smooth.
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10
Add sugar, then scrape in seeds from vanilla bean; beat until smooth.
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11
Add eggs 1 at a time, blending well after each addition.
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12
Beat in sour cream.
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13
Pour filling over crust.
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14
Bake cake until puffed, golden on top, and set around edges, and center moves slightly when pan is gently shaken, about 1 hour (top may crack).
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15
Cool 30 minutes.
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16
Refrigerate uncovered overnight.
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17
Using back of spoon, smooth any cracks on top of cake.
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18
Pour 2 tablespoons water into small bowl.
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19
Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
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20
Bring sugar and remaining 1/2 cup water to boil in medium saucepan, stirring until sugar dissolves.
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21
Boil until reduced to 1/2 cup, about 3 minutes.
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22
Add guava nectar to sugar syrup; stir over medium-low heat just until mixture is hot.
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23
Add gelatin mixture and stir just until gelatin dissolves.
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24
Place in freezer until gelatin begins to thicken slightly but is still pourable, stirring occasionally, about 20 minutes.
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25
Spoon guava topping over cheesecake, spreading to edges of cake.
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26
Chill until topping sets, at least 8 hours or overnight.
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27
Using small sharp knife, cut around sides of cake to loosen.
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28
Remove pan sides.
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29
Cut cake into wedges and transfer to plates.
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30
Spoon Mango-Lime Salad alongside.
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31
Sprinkle with toasted coconut.
