1. Pre-heat oven to 350°F.
2. Crush the Oreos, put into a small bowl, add melted butter and mix with a fork until the butter is completely distributed.
3. Line the bottom of a 9” spring pan with a piece of parchment paper.
4. Pour the crumb mixture into the pan and press them down to the bottom and up the sides, pressing until firm and even.  Set aside.
5. In a large bowl cream the cream cheese nail there are no clumps.
6. Add yogurt, sugar, Ube hayala, Ube extract, and vanilla extract and mix well until creamy
7. Add eggs one at a time mixing between additions.
8. Pour into the prepared pan and wrap the bottom and the sides of the pan with a piece of tin foil and place into preheated oven for 90 minutes.
9. Allow to cool at least 2 hours, I usually make it the day before any event that I am having and let it rest in the fridge overnight.

Make the Whipped Cream

1. In a small bowl, combine heavy cream, sugar and vanilla.
2. Mix in mixer on high until stiff peaks form.
3. Add to Cheesecake right before you are ready to serve and ENJOY!