- 1 ½ cups ginger snaps, crushed
- ⅓ cup sugar
- ⅓ cup butter, melted
- 2 pounds cream cheese
- 2 Tablespoons cornstarch
- 2 cups sugar
- 1 cup sour cream
- 5 eggs
- 1 ½ cups MUSSELMAN’S® Apple Butter
- ¾ cup butter, melted
In a small bowl, combine crushed ginger snaps, sugar, and 1/3 cup melted butter. Blend well. Press the crust with a spoon into a 10-inch springform pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350°F for 8 to 10 minutes, and then let it cool.
In a large bowl, mix cream cheese, cornstarch and sugar until smooth. Add sour cream to the mixture. Beat in the eggs. Add apple butter and 3/4 cup butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust. Bake at 350°F in a water bath for about 2 hours.