Grease a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, shredded coconut, light brown sugar, and salt. Gradually add melted unsalted butter, mixing until it resembles wet sand. Press into the bottom of the pan.

Preheat your oven to 325°F. Bake the crust for about 10 minutes until golden and fragrant.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar, then sour cream, ube halaya, ube extract, vanilla extract, and salt. Blend until well combined.

Incorporate eggs one at a time, blending well after each addition to keep the filling smooth.

Pour the filling into the cooled crust. Place the springform pan into a larger roasting pan and add boiling water around the pan until it reaches halfway up the sides.

Bake for approximately 1 hour until edges are golden and center has a slight wobble.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 10 minutes.

Run a knife around the edges to loosen, then cool completely on a wire rack.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

When ready to serve, whip heavy cream with powdered sugar and ube extract until medium-stiff peaks form.

Spread the whipped topping evenly and sprinkle additional shredded coconut on top before serving.