for the crust:
1 1/2 cups of gingersnap crumbs*
6 tablespoons of butter, melted and cooled slightly
for the cheesecake:
4 eggs, at room temperature
32 oz cream cheese, at room temperature
16 oz labne, at room temperature
1 cup apple butter
1 1/4 cups sugar
1 teaspoon vanilla
Preheat oven to 250.
For the crust-
Mix the crumbs and the butter until damp. Press firmly into the bottom of a 9 inch springform pan. Set aside.
For the cheesecake-
In a large bowl, slowly cream together the apple butter, sugar, cream cheese and vanilla. Add the eggs and labne, mix thoroughly. Pour into pan. Allow to sit 2 minutes, then tap the pan on the counter to encourage any air bubbles to come to the surface and burst. Bake 2 1/2 hours or until the surface is mostly set- the middle inch or so might still look even less set, almost jiggly. Remove to the counter and run a knife or thin spatula around the edge of the pan. Allow to cool to room temperature, then refrigerate 3-5 hours before serving. Refrigerate leftovers, promptly..
*I used this recipe and added 1/2 teaspoon of allspice and 1/4 teaspoon of nutmeg.