Begin by pouring 3 cups of fresh apple cider into a saucepan and adding optional mulling spices for depth. Bring to a boil over medium heat, then reduce to a simmer for 30-45 minutes until it thickens down to about 1/3 cup. Remove it from heat and let it cool completely.

Preheat your oven to 350°F (175°C). Mix crushed digestive cookies or graham crackers with melted butter, salt, and powdered sugar until the mixture resembles wet sand. Press into the bottom of a greased springform pan and bake for 10 minutes. Let it cool completely.

In a large mixing bowl, beat cream cheese and brown sugar together until smooth. Add sour cream, vanilla extract, a pinch of salt, cinnamon, reduced apple cider, and flour. Mix until well combined.

Add eggs one at a time, beating gently after each addition until just combined. The filling should be smooth.

Pour the filling over the cooled crust. Place the pan into a larger baking dish filled with hot water and bake at 325°F (163°C) for 80-90 minutes until the edges look set.

Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 30 minutes. Once cooled to room temperature, refrigerate for at least 8 hours or overnight.