Stir together graham cracker crumbs, melted butter, sugar, and salt in a bowl until evenly combined.
Press mixture onto the bottom of the prepared springform pan. Wrap outside of the pan in a double layer of heavy-duty aluminum foil, making sure to reach all the way up the sides of the pan.
Beat softened cream cheese with a hand mixer on medium speed until creamy and smooth. Add sugar and mix until combined.
TIP: Using softened cream cheese ensures smooth cheesecake filling
Add the eggs, 1 at a time, beating on low just until combined after each addition.
Next is to add the Ube jam and beat until well incorporated. Add Ube extract, vanilla extract and beat on low until just combined.
Lastly is to add the heavy cream and mix until just combined. Pour filling into the cooled crust.
Bake the cheesecake for 1 hour and 30 minutes. Turn off the oven, and let the cheesecake stand in the oven for 1 hour.
Let it sit in the fridge overnight for best results. Enjoy!
