Preheat oven to 400. Wrap outside of 8- or 9- inch springform pan with aluminum foil.

Place graham crackers in ziploc bag and crush finely with a rolling pin. Alternatively, grind in food processor.

Melt butter in a medium bowl. Pour crushed grahams and 1 tbsp. sugar into butter and stir.

Press crumb mixture firmly into the bottom of an 8- or 9-inch springform pan. Set aside.

Add cream cheese and mascarpone to the bowl of a stand mixer. Mix on high 2-3 minutes, or until light and fluffy.

Add powdered sugar and mix briefly.

Crack eggs in, one at a time, mixing in between.

Pour in vanilla and salted caramel sauce and mix to combine.

Pour cheesecake mixture into prepared graham cracker crust.

Dollop spoonfuls of apple butter over the top of the cheesecake. Run a knife back and forth through the batter to swirl the apple butter throughout.

Bake the cheese for 45-55 minutes, or until the middle is just barely set, still a bit jiggly. (If the top seems to be getting too brown after about 40 minutes, you can cover with foil lightly).

Remove cheesecake from oven and let cool and set at least 3 hours before serving.