Begin by greasing a 9-inch springform pan to ensure easy removal later. Crush your graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin. In a large bowl, mix the crushed crumbs, shredded coconut, light brown sugar, and a pinch of salt. Combine everything with melted butter until the mixture resembles wet sand, then pack it tightly into the bottom of the prepared pan.

Preheat your oven to 325°F (163°C) and prepare a boiling water bath by heating water in a kettle. In a mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy, then gradually add granulated sugar, mixing until well combined. Add the sour cream, ube halaya, ube extract, vanilla extract, and salt, mixing until the batter is completely smooth, followed by the eggs, incorporating each one fully before adding the next.

Carefully pour the creamy ube cheesecake batter over the prepared coconut crust in your springform pan, smoothing the top with a spatula. Place the springform pan inside a larger roasting pan and fill the outer pan with boiling water to about 1 inch high. Bake in the preheated oven for approximately 1 hour, or until the edges are set and the center has a slight wobble that will firm up as it cools.

Once baked, turn off the oven and let the cheesecake rest inside with the door slightly ajar for about 10 minutes. This gentle cooling helps prevent cracking. Afterward, run a thin knife around the edges of the cheesecake to ensure it won't stick, then transfer to a wire rack and let it cool completely. Once cooled, cover with plastic wrap and refrigerate for at least 6 hours or overnight for the best flavor.

When ready to serve your creamy ube cheesecake, start preparing the whipped topping. In a mixing bowl, whisk heavy cream along with powdered sugar and a splash of ube extract until you achieve medium-stiff peaks. This delightful topping adds a light, creamy finish to your cheesecake, making it even more irresistible. Spread the whipped topping generously over the chilled cheesecake and, for an added touch, sprinkle with coconut flakes.