Ube Cheesecake with Oreo Crust and Homemade Ube Halaya

To make oreo crust:

- Finely crush Oreos in a plastic bag.

- Add melted butter and a pinch of salt.

- Mix to combine.

- Add to the bottom of a parchment-lined 9-inch cake pan.

- Press until flat and even.

- Bake at 375°F for 15 minutes.

- Let chill or come to room temperature.

To make ube halaya:

- Roast ube by wrapping in aluminum foil and baking at 425°F for 30-40 minutes, or until knife tender.

- In a bowl, scoop out the ube flesh and add evaporated milk and coconut milk, then blend until smooth.

- To a pot with 1 tbsp butter, over medium heat, add the ube mixture and sweetened condensed milk.

- Constantly stir for a couple of minutes until thickened like a paste.

- Transfer to a bowl or container and chill.

To make ube cheesecake:

- Lightly beat cream cheese with an electric mixer on medium speed.

- Add sugar and ube extract and continue beating.

- Gradually add eggs and egg yolk one at a time, mixing after each addition.

- Add heavy cream and sour cream and mix.

- Add ube halaya and mix.

- Add flour and salt and mix gently until just combined.

- Optionally, when transferring to the cake pan, pass the batter through a fine mesh sieve.

- Place the cake pan in a hot water bath coming up about half way up the pan (tip: wrap the cake pan in aluminum so the water doesn’t get through).

- Bake at 285-310°F for about an hour.

- Once done, let it come to room temperature and then chill in the fridge overnight.