Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and a pinch of salt. Press this mixture into the bottom of the prepared pan. Bake for 10 minutes or until lightly golden, then allow to cool.

Wrap the outside of the pan with aluminum foil to prevent leaks. Place it on a baking tray.

In a large bowl, beat the cream cheese until smooth. Gradually add sugar, beat until fluffy, then mix in sour cream, heavy cream, and vanilla. Gently fold in ube halaya.

Add eggs one at a time, mixing on low speed until just blended.

Pour the filling over the cooled crust, bake for 50-60 minutes until slightly jiggly but set. Turn off the oven, crack the door and let cool for 1 hour.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

Slice using a warm knife and serve chilled, optionally garnished with whipped cream or additional ube halaya.