Apple Butter Cheesecake

Adapted from: www.coconutandlime.com


Crust:
1 1/2 cups of gingersnap crumbs (I crushed ginger cookies!)
6 T butter, melted and cooled slightly

The cheesecake:
4 eggs, at room temperature
4, 250g bars of cream cheese, at room temperature
2 cups greek yoghurt, at room temperature
1 cup apple butter
1 cup sugar
1 t vanilla

Preheat oven to 250 degrees

For the crust- 
Mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch springform pan. Set aside.

For the cheesecake-
In a large bowl, slowly cream together the apple butter, sugar, cream cheese and vanilla. Add the eggs and yoghurt, mix thoroughly. Pour into pan. Allow to sit 2 minutes, then tap the pan on the counter to encourage any air bubbles to come to the surface and burst. Bake 2 1/2 hours or until the surface is mostly set- the middle inch or so might still look even less set, almost jiggly. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate 3-5 hours before serving.