Preheat your oven to 300°F (150°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until it resembles wet sand. Press into a 9-inch springform pan. Bake for 10 minutes, then cool.

In a stand mixer, beat softened cream cheese on medium speed until smooth, about 2-3 minutes, scraping down sides as needed.

Gradually pour in sweetened condensed milk while mixing on low speed. Continue blending for 2 minutes until fully incorporated.

Add pure vanilla extract and mix until evenly distributed.

Beat large eggs in a separate bowl, then add one at a time to the cream cheese mixture, mixing on low speed after each.

Gently fold in apple butter until fully combined, ensuring no visible streaks.

Pour filling over cooled crust, tap pan lightly to remove air bubbles, and bake for about 1 hour, until center is just set.

Turn off oven, crack the door, and let cheesecake cool for 10-15 minutes. Then transfer to room temperature, cover, and chill for at least 2 hours or overnight.