Preheat oven to 400 degrees F.

In a stand mixer using the paddle attachment or a large bowl using a hand mixer, mix together cream cheese, sugar, and vanilla extract until smooth. Scrape down the sides of the bowl as needed. Add apple butter and continue to mix.

Add eggs, one at a time, ensuring each egg is fully incorporated into batter before adding the next.

While continuously mixing, add heavy cream very slowly, in increments of ¼ cup at a time.

In a separate bowl, whisk together flour, cinnamon, and salt. Add to cream cheese mixture and mix until fully incorporated, about 30 seconds. Scrape down the sides of the bowl and mix for another 10-15 seconds to ensure there are no clumps in the batter.

Spray a 9-inch springform pan with oil/nonstick spray. Pour batter into pan and tap against the counter/a hard surface to release any air bubbles.

Combine sugar, ground ginger, and cinnamon and sprinkle on top of batter, saving a little for after the cheesecake is finished baking.

Bake for 50-55 minutes, until the cheesecake is golden brown on top. Allow cake to cool for at least 30 minutes before cutting/eating.

Optional: top with chopped apples and whipped ricotta and a sprinkle of cinnamon and sugar!