In a saucepan over medium-high heat, bring 3 cups of fresh apple cider to a rolling boil. Reduce the heat to medium-low and let it simmer for 30-45 minutes, occasionally stirring, until it thickens and reduces to about 1/3 cup. If desired, you can add mulling spices for extra flavor. Once reduced, remove it from the heat and allow it to cool completely.

While the cider cools, preheat your oven to 350°F (175°C). Prepare a springform pan by lightly greasing it and lining the bottom with parchment paper.

In a food processor, blend your digestive cookies or graham crackers until they form fine crumbs. Transfer the crumbs to a mixing bowl and combine them with melted butter and a pinch of salt. Press the mixture into the bottom of your prepared pan and pre-bake for 10 minutes.

Using a large mixing bowl, beat the softened cream cheese and brown sugar together until smooth and lump-free. Gradually add the cooled cider reduction, sour cream, cinnamon, and flour. Mix until creamy.

Add the eggs one by one, mixing gently after each addition to avoid overmixing.

Pour the filling over the cooled crust in the springform pan. Place the pan in a larger baking pan and fill the outer pan with hot water. Bake for 80-90 minutes.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 30 minutes. Remove from water bath and cool on counter for another 15 minutes before refrigerating for at least 8 hours.

When ready to serve, carefully remove the sides of the springform pan. Slice and plate with garnishes like caramel sauce or cinnamon.