Boil the cider with the mulling spices on high in a large pot for about 1 hour, until it reduces to a thick syrup (aim for about 1/3 cup). Set aside to cool.

Preheat your oven to 350°F (175°C).

In a food processor, pulse the cookies until they’re finely ground. Add the melted butter, salt, and powdered sugar, and pulse until it all looks like wet crumbs.

Press the cookie crumbs into an 8” round springform pan or a greased and lined cake pan. Bake for 10 minutes. Let it cool, then chill in the fridge to set.

Lower the oven temperature to 325°F (160°C).

In a stand mixer fitted with a paddle attachment, beat the cream cheese and brown sugar until the mixture is lump-free.

Add the sour cream, vanilla, salt, cinnamon, and your reduced cider, and beat until creamy.

Add the eggs and flour. Mix until combined, being careful not to overmix.

Place your cheesecake pan in a 13×9” pan filled with hot water.

Pour the filling into the crust and bake for 90 minutes or until the edges look set but the middle still wobbles.

Turn off the oven and leave the cheesecake inside with the door cracked. Let it cool in there for about 30 minutes.

After that, close the oven door and let it cool for another 15 minutes before transferring it to the counter. Refrigerate for 8 hours before serving.