Pour 3 cups of fresh apple cider into a medium-sized pot and bring it to a boil over medium-high heat. Allow the cider to simmer for 30-45 minutes, stirring occasionally, until it has thickened to about 1/3 cup. Set aside to cool.

Preheat your oven to 350°F (175°C). Grease a springform pan and line the bottom with parchment paper.

In a food processor, grind digestive cookies into fine crumbs. Mix them with melted butter, a pinch of salt, and powdered sugar. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let cool.

In a stand mixer, beat together room temperature cream cheese and brown sugar until smooth and creamy, about 2-3 minutes. Gradually add in sour cream, reduced cider, vanilla extract, salt, ground cinnamon, and flour. Mix on low speed until combined.

Add the eggs to the mixture one at a time, mixing on low speed until blended. Avoid overmixing.

Pour the filling into the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the pan.

Bake for 80-90 minutes. It’s done when the sides are set, but the center jiggles slightly.

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 30 minutes. Then cool on the counter for an additional hour before transferring to the refrigerator to chill for at least 8 hours.