Start by pouring 3 cups of fresh apple cider into a saucepan. Bring the cider to a boil over medium-high heat, adding optional mulling spices for extra flavor. Reduce the heat and let it simmer for 30-45 minutes until thickened and syrupy. Remove from heat and allow to cool completely.

Preheat your oven to 350°F (175°C) for even baking of the cheesecake.

In a food processor, crush 1 ½ cups of digestive cookies or graham crackers into fine crumbs. Mix with ½ cup of melted unsalted butter and a pinch of salt. Press firmly into the bottom of an 8-inch springform pan and bake for 10 minutes.

In a mixing bowl, blend 16 oz of cream cheese with ¾ cup of brown sugar until smooth. Gradually mix in ½ cup of sour cream and 1 teaspoon of cinnamon. Add the cooled, reduced apple cider and mix until smooth.

Incorporate 3 large eggs one at a time at the lowest speed. Stir in 2 tablespoons of flour until just combined.

Pour the filling into the cooled crust. Place in a larger roasting pan with hot water for a water bath. Bake for about 90 minutes until the edges are set and the center slightly jiggles.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 30 minutes, then refrigerate for at least 8 hours or overnight.

Carefully remove the springform pan sides. Serve slices with whipped cream or apple cider caramel.