Fill the bottom of a 9 inch pan with your crust. I recommend a silicone pie pan in a water bath. Use a roasting pan if you need to for the water bath. You can also use a 9 inch spring form pan.
Cream your room temperature cream cheese with an electric mixer. Add the sugar and cream again. Next beat in the eggs one at a time followed by the vanilla extract.
Finally mix in the pumpkin butter. You can ripple it through or mix it all in.
Bake in a water bath in a 350 F oven for 55 minutes to an hour. The middle will still seem giggly when your cheesecake is done. Turn off the oven and let it sit for 1 hour then move it to the fridge to cool overnight.
You can serve this with extra pumpkin butter on top.
Freeze cookies ahead and enjoy them whenever you want. They stay fresher longer in the freezer than on the countertop. Consider freezing ahead for Christmas, parties, cookouts or to have a stash ready…