Preheat oven to 400° Fahrenheit. Line a 9" spring form pan with parchment paper. You'll want it to line both the bottom and sides of the pan.
Combine cream cheese, flour, sugar, and salt in food processor and blitz until smooth.
Add vanilla bean paste and one egg, and mix until incorporated. Repeat with remaining 4 eggs, one at a time. Then add the apple butter and heavy cream and process until combined.
Pour into your springform pan and bake for 55 minutes, at which point you'll increase the oven's temperature to 425° Fahrenheit and bake for another 10-15 minutes or until the top has browned (the center will still be wiggly).
Remove from oven and let cool on the counter for about 20 minutes before transferring it to the fridge until thoroughly chilled. This should take a few hours.
Once the cheesecake is nice and cold, remove it from the springform pan. Peel off the parchment paper, slice, and enjoy!