Preheat oven to 350° F (175° C).
Grease a 9-inch baking pan lightly.
In a medium bowl, mix graham cracker crumbs with melted butter.
15 pieces Graham Crackers crushed, 2 tbsp butter melter
Transfer to the greased springform pan and press to the bottom until compacted.
In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time. Mix graduallly. Add the sour cream, vanilla, UBENESS and flour until smooth. Pour filling into prepared crust.
200 grams cream cheese, 175 ml milk, 3 pieces large eggs, 150 grams sour cream, 1 tbsp vanilla extract, 1 tbsp Ubeness Purple Yam flavoring, 2 tbsp all-purpose flour, 210 grams crystal sugar
Bake in the preheated oven for 1 hour in water bath (au bain Marie ).
After an hour, turn the oven off, and let the cake cool in oven with the door closed for about 2 hours. This prevents cracking on the surface.
Chill in the refrigerator before serving.
Before serving, top with polvoron.