In a medium saucepan, pour in 3 cups of fresh apple cider and bring it to a boil over medium-high heat. Allow it to simmer gently for 30–45 minutes, stirring occasionally, until it thickens and reduces to about 1/3 cup. Let it cool.

Preheat your oven to 350°F. Once the oven reaches temperature, reduce it to 325°F before baking the cheesecake.

In a food processor, combine digestive cookies or graham crackers with melted butter, blending until finely ground. Press this into the bottom of an 8-inch greased and parchment-lined springform pan. Bake for 10 minutes until golden, then cool.

Using a stand mixer, beat the room temperature cream cheese and brown sugar until smooth. Gradually mix in sour cream, vanilla extract, salt, cinnamon, and cooled reduced apple cider until combined.

Add the eggs one at a time, mixing on low until just incorporated. Gently fold in all-purpose flour until combined.

Pour the cheesecake filling over the cooled crust. Bake at 325°F for 80–90 minutes, until the edges are set and the center jiggles slightly.

Turn off the oven and crack the door, allowing the cheesecake to rest in the warm oven for 30 minutes. Transfer to a wire rack to cool to room temperature, then refrigerate for at least 8 hours.