Let 3 bars of full-fat cream cheese, 1/4 cup ube halaya, 4 large eggs, and 1 1/2 cups of heavy cream come to room temperature. Place an oven rack in the middle position and preheat your oven to 500 F (260 C).

Cut two pieces of parchment paper that are 15" by 15". Scrunch up these pieces of parchment paper so there are a lot of creases in each piece, which makes them more moldable. Take a 9" springform pan, and place the two pieces of parchment paper so that it covers is molded against the bottom and sides of the pan as much as possible, folding the overhanging parchment over the outside edge of the pan. Then use scissors to trim as much excess parchment paper off as you can.

NOTE: the maximum temperature for most parchment paper is 425 F (218 C). Once it reaches that temperature, the edges will begin to char. Trimming the excess exposed parchment paper will minimize charring in the 500 F (260 C) oven.

In the bowl of your stand mixer, add in 3 bars of full-fat cream cheese that are 8 oz each, 1 cup of granulated sugar, 3/4 tsp of salt, 2 tsp of ube extract, and 1/4 cup of ube halaya. With the paddle attachment, beat together on low speed for about 5 minutes until everything is smooth and well combined. For this recipe, be sure to always beat on low speed to avoid beating in excess air into the cheesecake. Stop the mixer and scrape down the paddle attachment and the bowl.

Then add in 4 large eggs, 1 egg at a time, making sure that the previous egg is fully mixed in and scraping down the bowl before adding the next one. When all the eggs are added, stop the mixer and sift in 2 tbsp of all-purpose flour (we have to detach the bowl from the stand mixer to do this). Then beat on low speed just until the flour is combined. Scrape down the bowl again.

While continuing to beat on low speed, slowly pour in 1 1/2 cups of heavy cream. When all the heavy cream is added, stop the mixer and scrape down the bowl. Then continue beating at low speed for another 1 minute.

Detach the bowl from the stand mixer and pour the batter into the prepared springform pan. Tap on the pan gently on the counter to release any large pockets of air.

Bake the cheesecake on the center rack at 500 F (260 C) for 20 to 25 minutes, or until the top surface is browned on top. The center should still be quite jiggly. If you have a digital thermometer, the ideal texture of this cake is achieved when the thermometer just reads 185 F (85 C) when inserted by 1" about 1" from the edge of the cake. Start checking at the 20-minute mark, and continue checking at 1-minute intervals till it just reaches 185 F (85 C) 1" from the side edge 1" from the top surface.

Let the cheesecake cool on a metal rack to room temperature. The cake will sink in the center as it cools. Let it cool to room temperature.

While the cheesecake is cooling to room temperature, make the ube cream mousse. In the bowl of your stand mixer, add in 4 oz (half a bar) cold cream cheese, and 1/4 cup granulated sugar. With the paddle attachment, mix on medium speed until smooth.

Stop the mixer, and add in 1 cup of very cold heavy cream and 1 tsp of ube extract. Continue mixing on medium speed for about 2 minutes until the cream cheese and heavy cream are combined. Stop the mixer and scrape down the bowl as needed. Then switch to the whisk attachment, and continue beating on medium-high speed until the mixture is thick and billowy. When you get the right consistency, stop whipping. Store this in the fridge till you're ready to use it.

When the cheesecake has come to room temperature, transfer the ube cream frosting on top, using an offset spatula to level it into a smooth and even layer as much as possible, making sure the ube cream frosting goes all the way to the sides of the pan and touching the parchment paper.

Let this assembled cake rest in the fridge for a minimum of 6 hours, preferably overnight, for the layers to set.

To serve, unlatch the sides of the springform pan and carefully remove it. Carefully peel away the parchment paper from the sides of the cake. Place the cake on a revolving cake stand, and use a bench scraper and offset spatula to straighten and clean up the edges of the ube mousse.

Sprinkle 2 tbsp of grated parmesan cheese on top of the ube cream frosting. Enjoy!