Apple Butter Cheesecake

1. Preheat oven to 350°F.
2. In a small bowl, combine crushed ginger snaps, 1/3 cup sugar and 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 810 minutes and then let it cool.
3. In a large mixing bowl equipped with a paddle, mix cornstarch and 2 cups sugar; add cream cheese and whip until smooth. Mix in sour cream. Beat in the eggs; add Musselmans® Apple Butter and beat until smooth. Pour the mixture into the prepared ginger snap crust. Cover bottom and sides of filled pan with aluminum foil to protect from leakage of water from the water bath. Bake in a hot water bath for about 1 1/2 hours. It will not be totally firm. Turn off the oven and let the cheesecake cool several hours before removing and cooling to room temperature. Cover and refrigerate before serving.
4. Cut cheesecake into 18 equal slices to serve.

Plating Suggestions: The cheesecake mixture can be baked in a hotel pan, sheetpan or individual cheesecake pans. These could also be made in lined muffin tins. Cooking times will vary by type of pan being used and thickness of batter.
Flavor Variations: Try adding the following flavorings to the batter: candied ginger, lemon or orange zest, cinnamon, cardamom, nutmeg, pepper, mini dark chocolate bits or bits of dried fruit such as apricots, pineapple, peaches, apples, etc.