• Preheat the oven to 350℉/177℃.
• Prepare a 9-inch springform pan by adding a piece of parchment paper to the bottom of the pan and clipping it in (cut excess off around the edges). Then, spray the sides with nonstick cooking spray and add 2-3 strips of parchment paper along the sides to cover it completely. I like to have mine come just above the lip of the pan.

Graham Cracker Crust

• Pulse the graham crackers, sugar, coconut and salt until fine and sandy. Then, add in the melted butter and pulse until all crumbs are completely moistened.
  2 cups graham cracker crumbs, ½ cup unsweetened coconut flakes, ¼ cup granulated sugar, ¼ teaspoon kosher salt, ½ cup unsalted butter
• Add the crumbs to the springform pan and use a ⅓ cup measuring cup to press the crumbs into the bottom and sides. Start by pushing the crumbs to the sides and pressing it about ¾ way up the pan. Then, press down in the center until it's completely compacted.
• Bake for 10 minutes, then transfer to a wire rack to cool while you make the cheesecake layer.
• Lower the oven temperature to 300℉/149℃ and add an empty casserole dish to the bottom rack of the oven. Set a pot of water to boil and pour into the casserole dish once boiling.

Cheesecake Batter

• Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) and mix on low until it's broken down and creamy. Scrape down the sides.
  32 oz full-fat cream cheese
• Mix together the sugar and cornstarch in a bowl, then add to the cream cheese and mix on low until fully combined. Add the ube halaya and mix again until evenly distributed. Scrape down the sides again.
  1 cup granulated sugar, ¼ cup cornstarch, ⅓ cup ube halaya
• Crack the eggs into a separate bowl and whisk to break down. Add the vanilla into the eggs. With the mixer running on low speed, drizzle in the eggs and mix until fully incorporated.
  4 large eggs, 1 tablespoon vanilla
• Scrape down the sides one more time, then add the sour cream and mix on low until incorporated. Add 1-2 teaspoons of ube extract and mix again to deepen the color (and flavor). Use a rubber spatula to mix one more time by hand to remove any air bubbles. Tap it on the counter a few times then let it sit for about 5 minutes.
  1 cup full-fat sour cream, 1-2 teaspoons ube extract
• Pour the cheesecake batter into the crust and use your spatula to smooth it out to meet the edges. Bake in the center rack for 1 hour 45 minutes.
• Turn off the oven and crack it open slightly for 1 hour. Transfer the cheesecake to a wire rack and cool at room temperature for 30 minutes. Finally, transfer to the fridge (uncovered) and chill for at least 8 hours.

Coconut Whipped Cream

• Add the coconut flakes to a frying pan over medium heat and toast until lightly browned, tossing every 15 seconds. Transfer to a plate to cool completely.
  Unsweetened coconut flakes
• Open the can of coconut milk and remove some of the cream. Pour out all liquid (reserving for another use), then add all of the solidified cream to a bowl.
  1 can coconut milk
• Add the powdered sugar and vanilla and use a stand mixer (with paddle attachment) or hand mixer to break down the coconut cream until smooth and creamy.
  ¼ cup powdered sugar, ½ teaspoon vanilla
• Switch to a whisk attachment (if using a stand mixer) and add the heavy whipping cream and mix on low to combine, then increase the speed and whip on medium high speed until light and fluffy and peaks form.
  ⅓ cup heavy whipping cream
• Dollop, spread, or pipe the whipped cream on top of the chilled cheesecake, then top with toasted coconut flakes before serving.