1 1/2 cups crushed ginger snaps
1/3 cup sugar
1/3 cup butter, melted
2 pounds cream cheese
2 tablespoons cornstarch
2 cups sugar
1 cup sour cream
5 medium eggs
1 1/2 cups Musselman's Apple Butter
3/4 cup butter, melted
Directions: In a small bowl, combine crushed ginger snaps, sugar, and melted butter. Blend well. Press the crust with a spoon into a 10-inch springform pan. Make sure to cover the bottom and the sides evenly. Bake the crust at 350 degrees for 8 to10 minutes, and then let it cool.
In a large bowl, mix cream cheese and dry ingredients until smooth. Add sour cream to the mixture. Beat in the eggs. Add Musselman's Apple Butter and butter, and beat until smooth. Pour the mixture into the prepared ginger snap crust. Bake at 350 degrees in a water bath for about 2 hours.
For more delicious recipes, visit Knouse Foods, the home of Musselman’s Apple Sauce, Musselman’s Apple Butter and Lucky Leaf Pie Filling at www.knouse.com.