Recipe by Chef Jacquie
2 8-ounce packages of Philadelphia brand cream cheese, softened
1/2 cup guava paste, melted over double boiler or in microwave
1/4 cup sugar
1/2 teaspoon vanilla bean paste
8 honey graham cracker, made into crumbs
4 tablespoons melted butter
1/4 cup shredded coconut
Preheat oven to 350°F.
Beat cream cheese, guava paste, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
Add eggs and mix until just blended.
Place cupcake liners in a muffin pan.
Pour butter into graham crumbs and mix thoroughly, then add to bottom of cupcake liner.
Pour batter into cups and top with shredded coconut.
Place in oven and bake for 30-35 minutes or until center is almost set.
Cool. Refrigerate 3 hours or overnight.