Ingredients

For the crust:

• 200 g (about 20) Oreo cookies, crushed

• 80 g (6 tbsp) melted butter

For the cheesecake filling:

• 500 g (2 ¼ cups) cream cheese, softened

• 200 g (1 cup) sugar

• 200 ml (¾ cup) heavy cream

• 3 large eggs

• 2 tsp vanilla extract

• 1 cup ube halaya (purple yam jam, or puree)

• Few drops of ube extract (for deeper flavor & color, optional)

For the topping:

• 150 g (¾ cup) white chocolate, melted

• 100 ml (⅓ cup) heavy cream (to make ganache)

• Purple food coloring (or mix in more ube jam for natural coloring)

• Whipped cream for decoration

• Oreo cookies & Oreo wafers for garnish

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Instructions

Step 1 – Make the crust

1. Crush Oreos into fine crumbs and mix with melted butter.

2. Press into the bottom of a springform pan. Chill in fridge while preparing the filling.

Step 2 – Prepare the filling

1. Beat cream cheese and sugar until smooth and fluffy.

2. Add heavy cream, vanilla, and ube halaya. Mix until well combined.

3. Add eggs one at a time, mixing gently after each.

4. Pour mixture over the Oreo crust.

Step 3 – Bake

1. Preheat oven to 160°C (320°F).

2. Place cheesecake pan in a water bath (to prevent cracks).

3. Bake for 60–70 minutes, until edges are set but center is slightly jiggly.

4. Let cool in oven with door slightly open for 1 hour, then refrigerate at least 4 hours or overnight.

Step 4 – Make the topping

1. Heat cream and pour over melted white chocolate. Mix until smooth.

2. Add purple coloring or more ube jam for a vibrant topping.

3. Pour over chilled cheesecake, letting it drip beautifully down the sides.

Step 5 – Decorate

1. Pipe whipped cream swirls on top.

2. Garnish with whole Oreo cookies and Oreo wafers.

3. Chill for 30 minutes before serving.

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✨ Tips:

• For a no-bake version, skip baking and use gelatin (2 tbsp dissolved in hot water) to set the filling.

• Ube extract gives a richer, more authentic purple yam flavor.