Basque Cheesecake

4 packages of cream cheese (36 oz)
1 1/2 cups granulated sugar
2 cups heavy whipping cream
3 tablespoons organic ube (purple sweet potato) powder
6 large eggs
2 Tbsp ube cream liquer @agimatbar
1. Preheat oven to 450°F. Line a 10-inch springform pan with two pieces of parchment paper. Set aside.
2. In a bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and sugar until soft and creamy.
3. Whisk together heavy whipping cream and ube powder in a medium bowl until well combined. Add to the cream cheese mixture.
4. At a low speed, slowly add eggs one at a time and add ube cream until well blended. Pour into the prepared container.
5. Bake in preheated oven for about 30 minutes or until top is dark brown and center is still soft.
6. Take out of the oven and cool to room temperature. Enjoy. Refrigerate leftovers for up to 4 days.