Lightly grease a 9-inch springform pan. In a mixing bowl, crush graham cracker crumbs and combine with shredded coconut flakes, light brown sugar, and salt. Mix melted butter into the crumb mixture, then press into the bottom of the pan.

Preheat oven to 325°F (163°C). Place prepared crust in the oven and bake for 10-12 minutes until lightly golden. Allow to cool completely.

In a bowl, beat cream cheese until smooth. Gradually add sugar, then mix in sour cream, ube halaya, ube extract, vanilla extract, and salt until velvety.

Introduce eggs one at a time, mixing gently after each addition for smooth texture. Mix thoroughly at the end.

Pour cheesecake filling over the cooled crust, smoothing the top. Bake in a water bath for about 1 hour until edges are set.

Turn off oven, leave cheesecake inside for 10 minutes. Transfer to a wire rack to cool completely before refrigerating.

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

Before serving, whip heavy cream until soft peaks form. Gradually add powdered sugar and optional ube extract. Whisk to medium-stiff peaks.

Spread whipped topping over the cheesecake, garnish with additional coconut flakes, slice, serve, and enjoy.