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Reduce the apple cider over medium-low heat until thick and almost syrupy, leaving about ⅓ cup. Let cool completely. Measure out ¼ cup for the cookie dough and reserve the rest for the cheesecake filling.
Mix the cream cheese, sugar & vanilla until smooth. Gradually mix in the remaining cider reduction. Portion into tbsp dollops and freeze for at least 30 minutes, or until firm enough to handle.
Cream the softened butter and both sugars until fluffy. Mix in the egg & vanilla. Then mix in the ¼ cup cooled apple cider reduction. Fold in the flour, baking soda, salt & apple pie spice until just combined.
Scoop the dough into ⅓ cup portions and flatten slightly. Place a frozen cheesecake center inside, seal completely and shape into tall, cone-like balls to help the cookies keep their height and layers.
Mix the coating sugar and apple pie spice, then roll each cookie in it.
Bake at 375°F, starting around 15 minutes. Check for set edges and soft centers (larger cookies may need longer). Let cool on the baking sheet to finish setting.