You can boil the seet potato in an Instant Pot for 15 minutes with 1-2 cups of water. Once boiled, take it out and let it cool. Or you can also air-fry for 30-40 minutes, Once cooked, let it cool down.

Once sweet potato cools down, peel the skin off. Add in a bowl and using a hand mixer or stand mixer, mix until smooth and free of lumps.

(Note: If it has any lumps, remove them before adding in the cheesecake batter).

Add graham crackers in the food processor and turn them into fine crumbs. Add crumbs, butter, and sugar in a bowl and mix till evenly combined.

Add this graham crumbs mixture in a 7-inch springform pan. Using fingertips or a cup, press them so they form an even layer. Place the pan in the freezer while you prepare the rest of the batter. Or you can also leave in the refrigerator for 1-2 hours.

Add sugar and purple sweet potato and mix them together. Then add cream cheese, heavy cream, orange extract, vanilla extract or Ube extract, Ube jam, and blend until smooth.

(Note: Ube Extract & Ube Jam gives a beautiful purple color to the cheesecake. If adding Ube Extract there is no need to add Vanilla Extract then).

Add eggs one at a time and mix until nearly combined.

(Note: To make cheesecake eggless, add 2 tablespoon of chia seeds in 6 tablespoon of water. Let it sit for 15-20 minutes until it turns like jelly. Add chia and water mixture in cheesecake batter and mix until nearly combined. Don't overmix it).

Tap the bowl a couple of times on the counter. This will help in bursting the air bubbles. Slide toothpick on the surface to remove all the air bubbles.

Remove the springform pan from the freezer and pour the batter in it. Cover the pan with the aluminium foil.

Add 1 ½ cups of water in the inner pot of instant pot, and insert the trivet. Insert the springform pan over the trivet and close the lid. Pressure cook for 45 minutes, and then let the pressure release naturally for 10 minutes. Then do the Quick Release.

Once pressure is released and the valve goes down, then open the lid. Carefully remove the pan and take off the aluminum foil. Let it cool down for 40-60 minutes or until it reaches room temperature. Refrigerate for 6-8 hours or overnight.

Once it cools down, carefully remove it from the pan. Add some berries or nuts, slice and serve.