Preheat the oven to 325°F (160°C).

In a bowl, combine the crushed graham crackers and melted butter until the mixture resembles wet sand.

Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.

Add the granulated sugar and ube halaya to the cream cheese and mix until well combined.

Add the eggs one at a time, mixing well after each addition to ensure a smooth texture.

Stir in the vanilla extract and sour cream until the filling is fully blended.

Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Bake for 60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door ajar to cool completely and prevent cracks.

Refrigerate the cheesecake for at least 4 hours or overnight before serving.