1-Prepare Your Pan and Ingredients: Spray a 9-inch springform pan with nonstick cooking spray to make release easy later. In a bowl, combine the graham cracker crumbs and cinnamon, then mix in the melted butter until the crumbs are evenly coated. Press this mixture firmly into the bottom and up the sides of the pan, then chill it in the fridge while you work on the filling. This step ensures a sturdy base for your cheesecake.

2-Mix the Filling: In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. This usually takes a couple of minutes with a hand mixer. Next, add the heavy cream and fresh lemon juice, beating until the mixture turns fluffy and holds peaks. Pour this into your prepared crust, creating a lovely base for the flavors.

3-Add the Swirl and Chill: Dollop the apple butter on top of the filling and gently swirl it in with a knife or spatula, being careful not to mix it into the crust. This creates those beautiful marbled effects that make the cheesecake so appealing. Once done, pop the pan into the fridge for at least six hours or overnight to let it set fully. For variations, you might try swirling in for more apple butter for a stronger fall spiced flavor.