Preheat your oven to 300°F (150°C). In a mixing bowl, combine the graham cracker crumbs with melted butter until well blended. Press evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove to cool.

Beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, approximately 2-3 minutes. Gradually fold in sweetened condensed milk and vanilla extract, mixing until creamy.

Add the eggs, one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.

Gently fold in the apple butter using a spatula until uniform in color and smooth.

Pour the creamy filling over the cooled crust and smooth the top. Bake in the preheated oven for about 1 hour, or until the center is just set.

Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes, then cover and chill in the refrigerator for at least 2 hours, preferably overnight.