Boil the cider with the mulling spices on high in a large pot for about 1 hour, until it has reduced to a thick syrup and you have about 1/3 cup. Set aside and allow to cool.

Preheat the oven to 350 F.

Make the crust in your food processor: pulse the cookies until finely ground, add the butter, salt and sugar and pulse until it all comes together in wet crumbs.

Press the crumbs into an 8” round springform pan wrapped with foil or into a 8" wide, 3" high cake pan greased and lined with parchment paper. Bake for 10 minutes. Allow to cool then chill.

Lower oven temperature to 325 F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is completely lump free. This can take a few minutes and you will likely need to scrape down a few times.

Add the sour cream, vanilla, salt, cinnamon and reduced cider and pulse again repeatedly scraping down and beating until you have a very creamy mixture.

Add the eggs and flour and beat until just combined – no more.

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

Pour your filling into the crust and bake for 90 or more minutes, until you can shake it and the edges look set but the middle is still wobbly.

Shut off the oven but leave the cheesecake in. Use a wooden spoon to crack open the oven door. Let the cheesecake cool inside for about 30 minutes.

After the 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes.

Remove from oven and let cool on the counter, once cool place in fridge for 8 hours before serving.