Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed digestive cookies or graham crackers with melted unsalted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes until golden and fragrant, then set aside to cool completely while you prepare the filling.

In a small saucepan, reduce 1 cup of fresh apple cider along with mulling spices over medium heat for about 10-15 minutes until thickened and syrupy. In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually mix in brown sugar, sour cream, a pinch of salt, and vanilla extract until well combined, then add the cooled reduced apple cider.

Add eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition for a luscious texture. Carefully sift in the flour and spices, then mix on low speed until completely combined and smooth. This Apple Cider Cheesecake filling should be thick yet pourable, ready for the crust.

Pour the creamy filling over the cooled crust, spreading it evenly with a spatula. Bake the cheesecake in the preheated oven set at 325°F (160°C) for 60-70 minutes. The edges should look set while the center remains slightly jiggly; this will firm up as it cools. Set a timer and keep an eye on it to avoid overbaking.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for about 1 hour. Afterward, let it come to room temperature, then cover and chill in the refrigerator for a minimum of 4 hours, preferably overnight for optimal flavor. When ready to serve, slice your Apple Cider Cheesecake and enjoy it chilled, garnished with a drizzle of caramel or whipped cream if desired.