Preheat oven to 350 degrees F.
Grease and line a 9x13 inch baking pan.
Place crushed gingersnap cookies in a bowl and pour in melted butter. Stir until the butter and crushed cookies are thoroughly mixed.
Pour the crushed cookies into the baking pan and press them down firmly to create a bottom crust.
In a large bowl add the cream cheese, vanilla, and sugar and mix until blended. Add sour cream and continue to mix.
Add eggs one at a time until fully combined.
Pour the cheesecake batter over the crust.
Slightly heat the cookie butter in the microwave (about 10 seconds) and then drizzle over the batter running a knife through it to create swirls of cookie butter in the cheesecake batter.
Place the pan in the oven and bake for 35-40 minutes or until the outer edge is set and the center is almost fully set.
Remove from oven and let cool completely.
Once the cheesecake has cooled to room temperature cover with plastic wrap and place in the refrigerator for at least 2 hours.
When ready to serve, remove the cheesecake from the pan and cut into squares.