Apple butter cheesecake

Ingredients:

For the crust:
1 1/2 cups crushed ginger snaps (I would use at least 2 cups)
1/3 cup sugar
1/3 cup butter, melted
For the filling:
2 pounds cream cheese
2 tablespoons cornstarch
2 cups sugar
1 cup sour cream
5 medium eggs
1 1/2 cups apple butter
3/4 cup butter, melted

Directions:

In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch spring form pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350 degrees for 8-10 minutes, and then let it cool.
In a large bowl, mix cream cheese and dry ingredients until smooth. Add sour cream to the mixture. Beat in the eggs. Add apple butter and butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust.
3. Bake at 350 degrees in a water bath for about 2 hours.