In a medium saucepan, pour in 1 cup of fresh apple cider and bring it to a boil over medium heat. Reduce to a simmer for 10-15 minutes until it thickens to about ½ cup. Let it cool completely.

Preheat your oven to 325°F (165°C). Combine 1 ½ cups of graham cracker crumbs, ¼ cup of brown sugar, and ½ cup of melted unsalted butter in a mixing bowl. Press into the bottom of a springform pan and bake for 12 minutes. Set aside to cool.

Beat 24 ounces of softened cream cheese and 1 cup of granulated sugar for about 2 minutes until smooth. Gradually add cooled apple cider, 1 cup sour cream, and 1 teaspoon vanilla extract, mixing until smooth.

Add 3 large eggs one at a time, mixing on low speed. Then add 2 tablespoons of all-purpose flour and 1 teaspoon ground cinnamon, mixing just until incorporated.

Wrap the bottom of the springform pan with aluminum foil. Place it in a larger roasting pan and fill the outer pan with hot water until halfway up the springform pan sides.

Pour the cheesecake filling onto the cooled crust and smooth the top. Bake for 70-80 minutes until edges are set and center is slightly jiggly. Avoid opening the oven during baking.

After baking, turn off the oven and crack the door open slightly. Cool in the oven for about 30 minutes. Remove and transfer to a wire rack to cool completely, then refrigerate for at least 6 hours, preferably overnight.

Brush the top gently with 2 tablespoons of melted butter, then sprinkle cinnamon sugar mixture on top for a delightful finish.