In a medium saucepan over medium-high heat, heat the apple cider. Cook the apple cider until it reduces down to ½ cup. This will take 10-15 minutes. Cool completely.

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.

Using a food processer, blend the graham crackers into a fine crumb. In a small bowl, mix the crumbs, brown sugar, and melted butter. Mix using a fork.

Pour the crumbs into the pan. Use your hands to press the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.

Bake for 12 minutes.

In a small bowl, mix the brown sugar, flour, cinnamon, apple cider, and melted butter. Use a fork to mix it together. Place in the fridge to set.

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Use a rubber spatula to scrape the bowl.

Add in the apple cider, sour cream, and vanilla. Mix on medium until smooth.

Add in the eggs. Mix on low speed until just combined. Take off the mixer, and use the rubber spatula to scrape the bowl.

Prepare the water bath:Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.

Pour the cheesecake batter on top of the crust. Take out the filling and sprinkle it on top of the cheesecake. Use a butter knife to swirl it in.

Bake for 70-80 minutes. Bake until the edges are set and the middle has a slight jiggle.

Turn off the oven, crack open the door, and let it sit for 30 minutes to slowly cool. Then, take the springform pan out and place on a cooling rack. Cool completely.

Wrap the pan with foil. Chill for at least 6 hours or overnight.

In a small bowl, mix the melted butter and apple cider. In a separate bowl, mix the sugar and cinnamon.

Take the cheesecake out of the pan and remove the parchment paper. Use a pastry brush to brush the butter over the cheesecake. Sprinkle the cinnamon sugar over the cheesecake. It should be heavily coated.