Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from the oven and let cool.

Ube Cheesecake Filling

Make the Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth. Add the ube halaya, sour cream, and vanilla extract; mix until well combined. Add eggs one at a time, mixing on low speed after each addition until just combined. Pour the filling into the cooled crust.

Bake the Cheesecake

Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Raspberry Puree

Prepare Raspberry Puree

In a small saucepan over medium heat, combine raspberries, sugar, and water. Cook until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain through a fine sieve to remove seeds, and let it cool.

Whipped Cream

Make Whipped Cream

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside until ready to serve.

Assembly

Assemble the Cheesecake

Once the cheesecake is chilled, remove it from the springform pan. Slice the cheesecake and serve with raspberry puree drizzled on top and a dollop of whipped cream. Garnish with fresh berries if desired.