Preheat the oven to 325°F (163°C). Grease and line the bottom of an 8-inch or 9-inch springform pan with parchment paper.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until it resembles damp sand. Press this mixture firmly into the bottom of the prepared pan.

Bake the crust for 10 minutes until it’s lightly golden, then allow it to cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Mix in the granulated sugar until creamy.

Add the ube halaya, heavy cream, and vanilla extract, along with the optional ube extract if desired. Mix until smooth.

Add the eggs one at a time, mixing gently after each addition.

Pour the cheesecake batter over the cooled crust and smooth the top.

Wrap the outside bottom of the springform pan with foil and place it in a larger roasting pan. Fill the roasting pan with hot water to create a steamy water bath.

Bake for 60–75 minutes, until the edges have set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for an hour to cool.

Remove the cheesecake from the oven and let it cool completely on a wire rack; then refrigerate for at least 6 hours or overnight.

Beat the heavy whipping cream and powdered sugar until soft peaks form. Add the ube halaya or extract and continue whipping until fluffy.

Pipe or spread the ube whipped cream onto the chilled cheesecake and garnish with fresh blueberries and coconut flakes.

Slice, serve chilled, and enjoy the purple-hued cheesecake!