In a medium pot, combine 3 cups of fresh apple cider and optional mulling spices. Bring to a boil over medium-high heat, then reduce heat and simmer until thickened, about 30-45 minutes. Cool before using.

Preheat your oven to 325°F (163°C).

In a food processor, grind 2 cups of digestive cookies or graham crackers into a fine powder. Combine with melted butter, salt, and powdered sugar in a mixing bowl. Press into an 8” round springform pan and bake for 10 minutes. Cool.

In a stand mixer, beat softened cream cheese and brown sugar until smooth. Gradually add sour cream, vanilla extract, salt, cinnamon, cooled reduced apple cider, and flour. Mix gently.

With the mixer on low, add the eggs one at a time, mixing gently after each addition. The filling should be smooth and well blended.

Set up a water bath by placing the springform pan in a larger roasting pan. Pour hot water into the outer pan halfway up the sides of the cheesecake pan.

Bake the cheesecake in the preheated oven for 80-90 minutes. The edges should set while the center jiggles slightly.

Turn off the oven, crack the door open, and let cheesecake cool inside for 30 minutes. Remove and cool completely on a wire rack before refrigerating.

Refrigerate for at least 8 hours or overnight before serving. Slice and enjoy!