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Filipino purple yam cheesecake on a buttery biscuit base, with the ube cooked down into coconut milk and condensed milk first so the flavour is nutty rather than flat.
Crush the 150 g graham crackers to fine crumbs, mix with the 5 tablespoons melted butter and press firmly into the base of a 20 cm springform tin. Chill for 15 minutes.
Simmer the 250 g mashed ube with the 150 ml coconut milk and the 120 g condensed milk over low heat for 8 to 10 minutes, stirring, until it thickens into a glossy jam. Cooking it this way is what gives the deep nutty flavour instead of a flat purple colour.
Beat the cream cheese with the 0.6 cup sugar until smooth, add the 3 eggs one at a time, then the cooled ube jam, the 150 ml cream and the vanilla. Mix on low so you do not beat air in, which would crack the top.
Pour over the crust, wrap the tin in foil and sit it in a roasting tray with 3 cm of hot water. Bake at 160°C for 55 to 70 minutes until the edge is set and the middle still wobbles like soft jelly.
Cool to room temperature in the switched-off oven with the door ajar, then refrigerate for at least 4 hours or overnight.
Run a warm knife around the edge, unclip the tin and cut into wedges, wiping the blade between slices for clean purple faces.
