Graham Cracker Crust

1. Preheat Oven: Heat oven to 325°F.
2. Prepare Crumbs: Process graham crackers in a food processor until fine. Mix with sugar.
3. Combine and Press: Melt butter and combine with crumbs. Press into the bottom of an 8 or 9-inch cheesecake pan. Use a deep 8-inch pan if available.
4. Bake: Bake for 10 minutes, then let cool.

Cheesecake Batter

1. Grease Pan: Grease the sides of the pan.
2. Beat Cream Cheese: In a large bowl, beat the cream cheese with a mixer on medium speed for 3 minutes until creamy.
3. Add Sugar: Beat in the granulated sugar for another 2 minutes, scraping the bowl as needed.
4. Mix in Ube: Add ube jam, sour cream, and ube extract. Mix well, scraping the bowl often.
5. Add Eggs: Beat in eggs one at a time, waiting for each to be fully mixed in before adding the next. Avoid overmixing to prevent cracking.
6. Finish and Pour: Add salt and mix. Pour the batter over the cooled crust.
7. Prepare for Water Bath: Wrap the bottom of the pan with foil layers. Place in a larger roasting pan and fill with hot water about halfway up the cheesecake pan.
8. Bake: Bake at 325°F for 6075 minutes. The center should jiggle slightly while the edges are set.
9. Cool Gradually: Turn off the oven and leave the cheesecake inside for 1 hour.
10. Chill: Remove and cool completely, then refrigerate for at least 6 hours. Remove the pan ring only after chilling.

Ube Whipped Cream

1. Whip Cream: In a large bowl or stand mixer, whip the heavy cream, ube extract, and powdered sugar until stiff peaks form (about 3 minutes).
2. Pipe: Place whipped cream in a piping bag fitted with a tip of your choice (I used tip 1M).

Decorating

1. Top Cheesecake: Pipe the Ube Whipped Cream on top of the cheesecake. Optionally, decorate with white crispearls.