Apple Butter Swirl Cheesecake Bars

Preheat oven to 350°F (175°C) with rack in lower third position.

Line a 9x13-inch baking pan with aluminum foil, leaving a 2-inch overhang on the long sides. Lightly coat pan and foil with cooking spray.

In a large bowl, stir together graham cracker crumbs, butter, sugar, cinnamon, and salt until combined and evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Bake until lightly golden and fragrant, 7 to 10 minutes. Let cool slightly, about 15 minutes. Reduce oven temperature to 300°F (150°C).

In a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream on medium speed until fluffy and fully combined, 3 to 4 minutes. Beat in sugar and salt on medium speed until combined, about 1 minute.

Add eggs, one at a time, beating on low speed just until combined after each addition and stopping to scrape down sides of bowl with a rubber spatula as needed, 1 to 2 minutes total. Add heavy cream and vanilla extract; beat on low speed just until combined.

Pour cheesecake filling into cooled graham cracker crust. Evenly dollop apple butter over cheesecake filling. Use a butter knife or small spatula inserted about halfway into filling to create decorative swirls with apple butter.

Place baking pan inside a large roasting pan and place in preheated oven. Pour boiling water into roasting pan so it reaches halfway up the sides of the baking pan. Bake at 300°F (150°C) until cheesecake slightly jiggles when shaken but is set around the edges, 35 to 40 minutes.

Turn off oven and leave door cracked open 7 to 8 inches; let cheesecake cool in oven for 30 minutes. Remove roasting pan from oven and carefully remove cheesecake from water bath. Let cool at room temperature for 30 minutes, then cover and refrigerate until completely chilled, at least 4 hours or up to overnight.

Using foil overhang as handles, lift the cheesecake out of the pan and place onto a cutting board. Cut into 12 (3x2 1/2-inch) rectangles.