Preheat your oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and grease the sides.

Combine graham cracker crumbs, melted unsalted butter, and salt in a bowl. Press into the bottom of the springform pan and bake for 10 minutes.

Wrap the outside of the springform pan with aluminum foil to prevent leakage during baking.

Beat cream cheese until smooth, then gradually add granulated sugar. Incorporate sour cream, heavy cream, and vanilla extract, blending thoroughly. Mix in ube halaya and then add eggs one at a time on low speed.

Pour the filling over the cooled crust and gently tap the pan to release air bubbles. Bake for 50-60 minutes, until the center is slightly jiggly but set.

Turn off the oven, crack the door open, and let cheesecake cool for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Release the cheesecake from the springform pan. Slice with a warm, dry knife and serve chilled, optionally topped with whipped cream or extra ube halaya.