Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs with melted butter until well blended. Press this crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust in the preheated oven for about 8–10 minutes, until lightly golden and fragrant. Allow it to cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese and sugar together using an electric mixer on medium speed until the mixture is smooth and creamy, about 2–3 minutes. Next, add the sour cream and mix until fully incorporated. Then, add the eggs one at a time, mixing just until each egg is blended in. Fold in the apple butter and spices gently, ensuring the filling remains smooth and is combined well.

Pour the creamy filling over the cooled graham cracker crust. To prevent cracks while baking, wrap the outside of the springform pan in aluminum foil and place it in a larger baking dish filled with hot water (water bath). Bake the Apple Butter Cheesecake for 50–60 minutes, until the edges are set but the center still jiggles slightly when gently shaken.

Once baked, turn off the oven and leave the cheesecake inside with the door ajar for about 1 hour. This gradual cooling helps prevent cracks. After an hour, remove the cheesecake from the oven and carefully take it out of the water bath. Let it cool completely at room temperature before refrigerating it for a minimum of 4 hours, preferably overnight.

After chilling, carefully release the sides of the springform pan. Slice the Apple Butter Cheesecake into wedges and serve as is or with a dollop of whipped cream on top.