Set the oven to heat to medium to low temperature.
Beat the cookies in a blender until they become powder and, in a bowl, mix with a little butter. We use a fouet to mix – it is more complicated than with your hands, but the heat of your hands melts the butter and complicates the whole thing, so I recommend a fouet and patience until the mixture becomes a homogeneous crumb.
With your hands, spread the farofa over the roast and use your fingers to press, covering the entire bottom and leaving no holes/broken parts.
Place the dough in the oven and bake for 10 minutes (or until golden).
Meanwhile, make the syrup. Cut the guava into pieces and place in a pan with a little water.
Dissolve some cornstarch in a little water and add it to the pan.
Bring to a medium heat and stir until the guava melts and forms a homogeneous syrup (if you lose your patience and can't continue until you unravel everything, use a sieve to obtain a syrup without pieces). Let cool.
Remove the dough from the oven and let it cool without unmolding.
Place the ricotta, cream cheese, cream, condensed milk, sugar, starch and egg yolks in a blender (which you cleaned well after the cookies).
Pour the filling over the dough and bake for another 15 to 20 minutes, or until the filling is set. Do not open the oven for more than 15 minutes - the blow of air can deform the cheesecake and make the surface uneven.
When ready, remove from oven and let cool slightly.
Then, add the syrup, pouring it in the center and spreading it gently without letting it run down the corners.
Place in the fridge for at least an hour.