Boil the cider with mulling spices on high heat for about 1 hour until reduced to a thick syrup. You should get about 1/3 cup. Let it cool.

Preheat your oven to 350°F (175°C).

For the crust: In a food processor, pulse cookies until finely ground. Add melted butter, salt, and powdered sugar; mix until crumbly.

Press the mixture into an 8” round springform pan or an equivalent size cake pan. Bake for 10 minutes, then let it cool and chill in the fridge.

Lower the oven temperature to 325°F (163°C).

Beat cream cheese and brown sugar in a stand mixer until creamy, scraping down as needed.

Add sour cream, vanilla, salt, cinnamon, and your reduced cider, mixing until smooth.

Incorporate the eggs and flour; mix until just combined.

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

Pour the filling into the crust and bake for about 90 minutes, until the edges are set but the center still has a bit of a wobble.

Turn off the oven, crack the door with a wooden spoon, and let it cool inside for 30 minutes.

After that, close the oven door and cool it for another 15 minutes.

Cool on the counter, then refrigerate for at least 8 hours before serving.