Preheat the oven to 300°F (150°C). Gather your baking supplies.

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Press into the bottom of a 9-inch springform pan.

Bake for 10 minutes or until lightly golden; allow it to cool slightly.

In a large mixing bowl, beat softened cream cheese on medium speed until smooth and creamy.

Gradually add sweetened condensed milk and mix just until incorporated.

Stir in vanilla extract, then add eggs one at a time, mixing on low speed.

Gently fold in apple butter until well combined.

Pour the cheesecake filling into the cooled crust, smoothing the top with a spatula.

Bake for approximately 1 hour, until the center is set and no longer jiggles.

Cool at room temperature for about 1 hour, then refrigerate for at least 2 hours or overnight.