Preheat the oven to 330 degrees Fahrenheit.
Let the cream cheese sit at room temperature to soften. If needed, you can soften it in the microwave using the appropriate settings.
Prepare the crust by crushing and placing the Graham cracker crumbs in a medium bowl. Crush them by first squeezing the crackers while they are still in their wrappers. Then, place them on a clean counter and use a rolling pin to crush them more if there are still lumpy pieces.
Mix 1 tablespoon of melted regular butter with the Graham cracker crumbs and stir well.
Apply non-stick cooking spray to the bottom of a pie pan. You can also grease it with regular butter.
Press the Graham cracker crumb mixture into the greased pie pan.
Place the Graham cracker lining in the oven for 5 minutes. This helps the butter and Graham cracker solidify before you add the filling.
Remove the pie pan containing the Graham cracker crust from the oven. Drizzle the cannabutter over the crust.
Mix the cream cheese, sugar, and vanilla extract in a large bowl using an electric mixer on medium speed. If you do not have a mixer, make sure you mix thoroughly and vigorously. Avoid using a high speed on a mixer since this speed can create air bubbles in the batter.
Add eggs one at a time, and continue to mix after each one is added.
Spoon the cream cheese filling onto the Graham cracker crust. Smooth the filling so it is evenly distributed.
Bake for 45 minutes or until the center is set.
Let the cheesecake cool.
Refrigerate for at least 3 hours.