Mix graham cracker crumbs, sugar, and cinnamon. Add melted butter and press into a 9-inch springform pan.

Bake the crust for 10 minutes at 350°F (175°C), then cool completely.

In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Mix in flour, vanilla extract, and sour cream.

Beat in the large eggs one at a time, mixing just until combined after each addition.

Pour half of the cheesecake batter over the cooled crust. Dollop half of the apple butter onto the batter and swirl gently with a knife. Repeat with the remaining batter and apple butter.

Place the springform pan in a large roasting pan and add 1 inch of hot water to the roasting pan (water bath). Bake at 325°F (160°C) for 60-75 minutes, or until the edges are set and the center jiggles slightly.

Turn off the oven, crack the door, and let the cheesecake cool in the water bath for 1 hour. Remove from water bath, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.

Once chilled, remove the cheesecake from the springform pan. Top with extra apple butter if desired before serving.