No-Bake Ube (Purple Yam) Cheesecake

• Melt the butter in a pan over medium heat.
• Once melted, stir in the ground Grahams and mix well. Turn off the heat and let it cool.
• Once cooled, press into the bottom of an 8-inch springform pan or mousse ring. If using the mousse ring, do not forget to put the cake board at the bottom. Chill in the freezer for 10 minutes to set.
• Add gelatin over water and 1/2 cup whipping cream in a small saucepan. Stir until granules of gelatin are dissolved. Turn on the stove to low heat and continue stirring until gelatin is completely melted. Remove from heat, cool it down and set aside.
• Combine cream cheese, ube jam, and sugar in a food processor. Process until smooth.
• Pour in the 3/4 cup whipping cream, and the gelatin mixture. Process until everything is well combined and creamy.
• Pour the cheesecake mixture into the prepared cake pan and smooth the top.
• Chill in the freezer for 1-2 hours to set.
• Release the cake from the pan if using a springform pan. If using a mousse ring use a blow torch and run around the edge of the ring to loosen the mousse and remove the ring.

Sweetened Whipped Cream

• Pour the cold whipping cream into a mixing bowl. Using an electric hand mixer, beat the cream to soft peak, the cream will be just thick enough to hold its shape.
• Add the sugar and vanilla. Continue to whip until the cream makes stiffer peaks. Place the whipped cream in a piping bag with an open star piping tip.
• Pipe the whipped cream on top of the cheesecake.