Boil the cider with the mulling spices in a large pot over high heat for about 1 hour, until it has reduced to a thick syrup and you have about 1/3 cup. Set aside to cool.

Preheat the oven to 350°F (175°C).

Make the crust in a food processor: pulse the cookies until finely ground, then add the melted butter, salt, and powdered sugar, pulsing until the mixture resembles wet crumbs.

Press the crumbs into an 8” round springform pan wrapped with foil or into an 8" wide, 3" high cake pan that is greased and lined with parchment paper. Bake for 10 minutes. Allow to cool, then chill.

Lower the oven temperature to 325°F (160°C). In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and brown sugar until completely lump-free, scraping down as needed.

Add the sour cream, vanilla, salt, cinnamon, and reduced cider, mixing until you have a very creamy consistency.

Add the eggs and flour, beating until just combined—be careful not to overmix.

Place the cheesecake pan into a 13×9” pan filled with hot water to create a water bath.

Pour your filling into the crust and bake for 90 minutes or longer, until the edges look set and the center is still slightly wobbly.

Turn off the oven and leave the cheesecake inside, cracking the door open with a wooden spoon. Let it cool inside for about 30 minutes.

After 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes.

Remove from the oven and let cool on the counter. Once cool, place in the fridge for at least 8 hours before serving.