Cookie Crust

1. Preheat the oven to 325F.
2. Line the bottom of a 9-inch springform pan with parchment paper and grease the side of the pan with some melted butter.
3. Remove the middle creme filling of Oreo cookies. Then crush the cookies in zip lock bag using a rolling pin.
4. In a bowl, add crushed Oreos and melted butter. Use a spatula and mix until coarse crumbs form. Transfer the coarse cookie mixture to the springform pan and press the crumbs firmly to form an even layer on the bottom and the sides of the pan.
5. Bake the crust in the oven for 10 minutes.
6. Remove the pan from the oven and set it aside while you prepare the cheesecake batter.

Ube Cheesecake

1. In a large mixing bowl, add cream cheese. Using a handheld or standing electric mixer, beat cream cheese until smooth.
2. Add sugar, sour cream, ube halaya, ube extract, and salt. Continue beating until well combined. Scrape the bowl.
3. Add eggs, one at a time, until the cake batter is smooth and creamy.
4. Pour the cake batter into the prepared springform pan, over the baked cookie crust.
5. Wrap the bottom of the pan with aluminum foil to prevent leaking. Place the springform pan in a roasting pan. Pour hot water into the roasting pan to form a water bath.
6. Bake for 60-70 minutes, or until the center is slightly jiggly but the edges look set.
7. Turn off the oven and leave the cheesecake in the oven for another 10-15 minutes. This gentle cooling process can help prevents cracks.
8. Remove the cake from the oven and let it cool completely.
9. Cover the cake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
10. When ready to serve, add whipped cream on top of the cheesecake. Enjoy!