Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Add 1 tablespoon sugar, melted butter, ⅛ teaspoon kosher salt, and crushed graham crackers to medium-size mixing bowl. Stir until butter is incorporated and mixture is crumbly in texture.

Scoop graham cracker mixture into springform pan and press evenly into bottom. Bake for 15 minutes then set aside to cool while preparing filling.

Add cream cheese to stand mixer and mix for two minutes on low.

Turn off mixer and add ½ cup sugar. Mix until sugar is fully incorporated.

Turn off mixer and add ube jam and ½ cup whipping cream. Mix until fully incorporated.

Add three eggs, one at at time, mixing between each one to make sure they are fully incorporated.

Add 1 teaspoon ube extract, vanilla extract, and ¼ teaspoon salt and mix one final time.

Pour cheescake mixture over graham cracker crust. Place springform pan inside steam table pan and add 2-3 inches of hot water to pan.

Gently place steam table pan inside oven and bake for 1 hour. Turn off heat and let cheesecake sit in oven with door ajar for 1 hour.

Take cheesecake out of oven, carefully remove foil, and let cool on counter for 1 hour. Transfer to refrigerator for at least 3 more hours.

Prepare ube ganache topping. Add white chocolate chips to small heat-proof bowl and set aside.

Heat ½ cup whipping cream in small saucepan over medium heat until just steaming. Gently pour hot cream over chocolate chips and let sit for 1 minute.

Whisk cream mixture until chocolate is completely melted. Add ube extract and stir until combined. Set mixture aside for 15 minutes or until cool.

Take cheesecake out of fridge and carefully open sides of springform pan. Place cheesecake on serving platter and pour ube ganache over top, allowing it to drip down sides. Refrigerate for another 20 minutes before serving.