A vibrant purple cheesecake with a rich chocolatey Oreo crust, topped with whipped cream and crushed Oreos. A perfect mix of creamy, crunchy, and earthy flavors!
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Crush Oreos in a food processor until fine crumbs form. Mix with melted butter until combined.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool.
In a large bowl, beat cream cheese and sugar until smooth and creamy.
Mix in ube halaya, ube extract, sour cream, vanilla extract, and salt. Beat until well combined.
Add eggs one at a time, mixing just until incorporated (do not overmix).
Pour the batter over the cooled Oreo crust. Wrap the bottom of the springform pan with foil and place it in a water bath (a larger pan filled with hot water).
Bake for 50–60 minutes, until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Before serving, top with whipped cream, crushed Oreos, and white chocolate drizzle for extra decadence.
Slice into servings and enjoy the rich ube flavor with the chocolatey crunch of the Oreo crust!
Notes
For a no-bake version, use gelatin to set the filling and chill for 4–6 hours instead of baking.