Preheat your oven to 170°C (325°F). Crush the Tennis biscuits into fine crumbs. Combine the crumbs with melted unsalted butter and press into the bottom of a springform pan to create a solid base. Bake for about 10 minutes until slightly golden, then set aside to cool.

In a large mixing bowl, beat the cream cheese and castor sugar until smooth and creamy. Add in the eggs one at a time, fully incorporating each before adding the next. Pour in the vanilla extract and whipping cream, mixing gently until velvety and evenly combined.

Pour the cheesecake filling over the cooled biscuit crust, smoothing the top. Place the springform pan in a larger baking dish with hot water. Bake for about 50 minutes, until edges are set but the center jiggles slightly.

Turn off the oven, leave the cheesecake inside with the door ajar for 2 hours to cool gradually. Remove from oven, let cool to room temperature, then refrigerate to chill overnight.

In a saucepan, combine ripe guavas, granulated sugar, and lime juice. Cook over medium heat, stirring frequently until guavas are soft and mixture thickens, about 15-20 minutes. Blend for a smoother texture if desired, then set aside to cool.

After chilling, carefully remove the cheesecake from the springform pan and place it on a serving platter. Top with guava compote and arrange fresh guava slices or berries around for presentation. Slice and enjoy!