Grease a 9-inch springform pan. In a food processor, pulse graham crackers into fine crumbs. Mix crumbs with melted butter, shredded coconut flakes, brown sugar, and salt. Press firmly into the bottom of the pan.

Preheat oven to 325°F (163°C). Prepare a water bath for baking.

In a bowl, beat cream cheese until smooth. Gradually add sugar, then mix in sour cream, ube halaya, ube extract, vanilla, and salt. Add eggs one at a time gently.

Pour the filling into the crust, tap to release bubbles, and place in roasting pan with boiling water around it. Bake for about 1 hour.

Turn off oven, crack door open, and let cool for 10 minutes. Run a knife around edge. Transfer to cooling rack.

Wrap cooled cheesecake and refrigerate for at least 6 hours or overnight.

To make whipped cream, mix heavy whipping cream with powdered sugar and ube extract. Whip until medium-stiff peaks form. Decoratively swirl over cheesecake.