Line a 9-inch square baking dish with parchment paper, leaving an overhang on two sides for easy removal. Lightly spray with nonstick cooking spray.

In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar. Add the melted butter and mix until the crumbs resemble wet sand. Press the mixture into the prepared pan evenly. Chill the crust in the refrigerator for about 30 minutes.

In a large mixing bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Add in the heavy cream and lemon juice, and beat on high until thickened and fluffy—approximately 3-4 minutes.

Spread the cheesecake filling over the chilled crust. Drop spoonfuls of apple butter on top and gently swirl it into the filling with a knife.

Cover the pan with plastic wrap and refrigerate for at least 6 hours or preferably overnight.

When ready to serve, use the parchment overhang to lift the bars out of the pan onto a cutting board. Cut into squares and enjoy chilled.