Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with aluminum foil.

Pulse the graham crackers in a food processor until finely crushed. Mix with melted butter, sugar, and salt, then press into the bottom of the pan and bake for 10 minutes.

Lower the oven temperature to 325°F (163°C) to bake the filling.

In a stand mixer, beat the softened cream cheese until smooth. Gradually add sugar and mix until creamy, then add sour cream, vanilla, and eggs one at a time.

Whisk together the ube jam and hot water, then fold into two-thirds of the batter.

Pour the uncolored batter over the crust and drop spoonfuls of the ube batter on top, swirling gently.

Bake for 40-50 minutes until the edges are set and the center jiggles slightly.

Turn off the oven, leave the door ajar, and cool for 20 minutes before refrigerating for at least 4 hours.

Lift the bars out using the foil, cut into 16 bars, and serve.