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.