1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup apple butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan.
Make the filling: Beat cream cheese until smooth, then gradually add powdered sugar. Mix in apple butter and vanilla extract.
Whip the cream: Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Assemble the cheesecake: Pour the filling over the crust and smooth the top. Tap to remove air bubbles.
Chill: Refrigerate for at least 4 hours, preferably overnight.
Serve: Remove from the springform pan, slice, and enjoy!