Butter and line a 9-inch pie pan with 3 layers of cling wrap. Set aside.

Crush the cookies to a fine consistency using a food processor OR a bag and a rolling pin.

Add the cookie crumbs and melted butter into a bowl and stir.

Using your hands, press the cookie crust into your prepared pan getting it an even thickness on the base and up the side.

Place the crust in the fridge to set for 15 minutes before using it.

Using a stand mixer or a hand mixer whip the cream cheese and sugar until smooth and there are no lumps.

Add the cream and whip on high until thickened and stiff.

Stir in the ube jam, and extracts and marble the ingredients together.

Fill your pie shell high with the creamy ube filling. There will be a lot of filling but you want a nice thick pie.

Cover and chill for a minimum of 6 hours but preferably overnight to really get it to set firm.

Serve with whipped cream. Store the leftovers in the fridge, covered for up to 4 days.