Begin by placing 3 cups of fresh apple cider in a saucepan, adding any desired mulling spices. Bring to a boil and then reduce to a simmer for 30-45 minutes until it thickens to about 1/3 cup.

While the cider cools, preheat your oven to 350°F (175°C). After you’ve prepared your crust ingredients, reduce the temperature to 325°F (160°C).

Blend your digestive cookies or graham crackers into fine crumbs. In a bowl, combine the crumbs with melted butter, a pinch of salt, and powdered sugar. Press firmly into the bottom of an 8-inch springform pan. Bake for 10 minutes until lightly golden, then cool.

In a stand mixer, beat the softened cream cheese and brown sugar on medium until smooth, about 2-3 minutes. Gradually blend in sour cream, vanilla extract, salt, cinnamon, and cooled reduced apple cider. Mix on low speed until creamy.

With the mixer running on low speed, add the eggs one at a time, mixing gently. Fold in the all-purpose flour until just combined, ensuring a smooth texture.

Pour the filling into the cooled crust. Place the springform pan in a larger dish filled with hot water to create a water bath. Bake in the preheated oven for 80-90 minutes until the edges are set but the center is slightly jiggly.

After baking, turn off the oven and leave the cheesecake inside for 30 minutes with the oven door slightly ajar. Cool to room temperature and refrigerate for at least 8 hours or overnight.