Preheat your oven to 325°F (165°C).
Combine the gingersnap crumbs and melted butter in a bowl, then press firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and let cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing on low speed until just combined, then stir in vanilla.
Pour half of the cheesecake batter over the prepared crust.
Dollop half of the apple butter over the batter and swirl gently with a knife.
Pour the remaining batter on top, add the rest of the apple butter, and swirl again for a marble effect.
Bake for 55-65 minutes until the center is set but still slightly wobbly.
Cool in the oven with the door propped open for an hour, then refrigerate for at least 8 hours before serving.