Preheat oven to 325 degrees Fahrenheit. Set aside. Line the bottom of a 9-inch springform pan with parchment paper.

Combine all crust ingredients in a medium mixing bowl and stir until evenly moist.

Transfer to your prepared pan and pack it tightly to the bottom with the back of a spoon or measuring cup. Place aside.

Beat cream cheese on medium/high speed with a handheld electric mixer or a stand mixer fitted with the paddle attachment until fluffy (2-3 mins).

Continue beating for 2 minutes after adding 12 cup sugar.

Pour in 5 oz ube jam and 34 cup sour cream. Blend until smooth and well combined. Make sure to break up any ube jam chunks (some brands are chunkier than others).

Stir in 1 teaspoon vanilla extract and 3 teaspoon ube extract until combined. Taste your batter to see if you like how sweet it is. If necessary, add sugar 1 tbsp at a time.

Beat in the eggs one at a time, just until combined. Remember to scrape the bottom and sides of your mixing bowl to ensure you get every last inch of batter.

Pour the batter into the pan and gently tap it on the counter. Place the pan on the middle rack of your oven. On the bottom rack, place a roasting pan filled with hot water.

Bake for 30 minutes at 325F, then reduce to 300F and bake for another 30 minutes, or until set.

Turn off the oven, slightly open the oven door, but leave the cheesecake inside for another hour to cool gradually.

Remove the cheesecake from the oven and run a thin, sharp knife around the edges to loosen it from the pan. However, do not remove the cake from the pan. Place it in the refrigerator to chill for 6-8 hours, preferably overnight.

a person or a group of people (see notes). Beat in 2 tbsp sugar and 1 tsp vanilla extract until stiff.

To serve, top with a dollop of coconut whipped cream and a sprinkle of shredded coconut.