Beat cream cheese, a pinch of salt and sugar in the bowl with a stand mixer or handheld mixer fitted with the paddle attachment at medium-high speed.
Then beat with the cream cheese until completely smooth.
Add the sour cream, Ubeness purple yam flavoring and food coloring, and then beat until fully combined.
At medium speed, add the eggs until blended. Do not overmix to avoid the cheesecake from deflating and cracking when cooling.
Wrap the bottom and sides of the pan with heavy-duty tinfoil then place the crust.
Pour filling into the prepared crust using a silicone spatula.
Carefully place the pan in the oven and bake for 34-45 minutes.
Turn off the oven and let the cheesecake sit, undisturbed, for 45 minutes inside the closed oven.
The cheesecake should still be a bit wiggly. Carefully remove from the oven, then cool cheesecake completely uncovered at room temperature for minimum 6 hours upto overnight.
Gently run a knife around the edge of the cake to loosen the cheesecake from the rim of the springform pan, then remove the rim. Cut into slices for serving. For neat slices, wipe the knife on each slice.Serve cheesecake with desired toppings. Store cheesecake in the refrigerator for up to 5 days.