Preheat your oven to 325°F and prepare a 9-inch springform pan with a light coating of cooking spray.

In a mixing bowl, combine the crushed graham crackers, melted butter, and 1/4 cup of sugar, stirring until the mixture resembles wet sand. Firmly press this mixture into the base of the springform pan to create an even crust layer.

In another large bowl, beat the softened cream cheese with an electric mixer until creamy and smooth. Gradually incorporate 1 cup of sugar and the vanilla extract, mixing until fully blended.

Add the eggs one by one, mixing on low speed just until each is incorporated.

Gently mix in the apple butter, cinnamon, nutmeg, and salt until the mixture is uniform. Carefully fold in the sour cream until the batter is smooth and well combined.

Pour the cheesecake mixture over the prepared crust, spreading it evenly.

Bake in the preheated oven for approximately 55-60 minutes, or until the center is set with a slight jiggle.

Once done, turn off the oven and leave the cheesecake inside with the door ajar for about an hour to cool gradually.

After cooling, transfer the cheesecake to a wire rack to reach room temperature. Chill in the refrigerator for a minimum of 4 hours, or overnight for best results before serving.