Boil 3 cups of fresh apple cider in a saucepan for about 30 minutes until reduced to 1/3 cup. Let cool to room temperature.

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Combine digestive cookies or graham crackers with melted butter, salt, and powdered sugar in a food processor. Blend until moist crumbs form. Press into the bottom of the pan and bake for 10 minutes. Let cool.

In a stand mixer, beat cream cheese and brown sugar until smooth. Add sour cream, vanilla, salt, cinnamon, and the cooled reduced cider. Mix until incorporated.

Add eggs one at a time with the mixer on low speed, mixing just until combined after each addition.

Pour the filling into the cooled crust. Place the springform in a larger dish and fill with hot water halfway up the sides.

Bake for about 90 minutes until the edges are set and the center jiggles slightly. Avoid overbaking.

Turn off the oven and crack the door open for 30 minutes. Transfer to the counter to cool completely, then refrigerate for at least 8 hours or overnight.