For the crust

Adjust the oven racks to the middle and bottom of the oven. Preheat oven to 350 degrees F. Lightly grease a 9″ x 13″ baking dish with cooking spray then line with parchment paper, allowing a 1-2” overhang to allow for easy removal of the bars from the pan. Spray the parchment paper with cooking spray. Set aside.

Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and pulse until incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies and butter. Combine both batches, then pour the cookie mixture into the prepared baking pan. Press the crust into an even layer. Bake for 10 minutes.

For the cheesecake filling

Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment.

Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.

Remove ¼ of the filling and set aside. Pour the remaining filling over the crust and smooth the top.

Add the ube extract to the reserved filling, stirring to fully incorporate.

Drizzle the ube flavored filling into the pan. Using a wooden skewer or butter knife, gently swirl the ube filling into the cheesecake filling – do not overmix.

Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 50 minutes.

Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours.

Cut into bars and serve.