Start by washing and peeling your ube. Then cut it roughly into smaller pieces (so it can boil faster, they don't need to be perfect).

Place the ube in boiling water and boil for 7-10 minutes, until the yam is super soft and you can easily stick a fork into it.

Once the ube has cooked, mash it up using a fork or potato masher.

Measure out 250 grams, which is equal to about 1 cup.

Add the ube, cream cheese, coconut cream, maple syrup, vanilla, and cinnamon to a food processor and blend all of the ingredients until super smooth.

I blended mine for at least five minutes on high speed because I wanted a super smooth texture.

Once the cheesecake filling is creamy and smooth, set it aside.

To a clean food processor, add the pecans, sugar, coconut oil, vanilla, and salt. Pulse them until they are well combined.

Line a springform pan with parchment paper and generously grease it with coconut oil.

Use a spoon to make sure it is evenly spread on the pan.

Now pour the cheesecake filling on top of the crust and use a spoon to smooth out the top and create an even layer.

Refrigerate the cheesecake overnight or for 6 or more hours. It will need this time to fully harden.

Once the cake is ready, slice in and enjoy! I decorated mine with some vanilla icing, but coconut whipped cream also tastes amazing!