Put a spin on traditional cheesecake with Musselman’s Apple Butter and gingersnaps cookies. Sure to please a crowd.
Preheat oven to 350°F. Prepare a water bath for the springform pan.
In a small bowl, combine crushed gingersnaps, 1/3 cup 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 8 to 10 minutes, and then let it cool.
In a large bowl, mix cream cheese, cornstarch and 2 cups of 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 gingersnap crust. Bake in a water bath for about 2 hours until outside is set and the center jiggles slightly when bumped.
Wrap outside of springform pan in a double layer of foil, covering the underside and all the way to the top edges. Set the wrapped pan in a large roasting pan, and pour hot water into roasting pan—to a depth of 2 inches or halfway up the sides of springform pan. Carefully transfer to a preheated oven and bake.