Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and greasing the sides.

Combine graham cracker crumbs, melted unsalted butter, granulated sugar, and a pinch of salt. Press the mixture into the bottom of the pan. Bake for 10 minutes and cool.

In a saucepan, bring apple cider to a simmer and reduce until thickened to about ½ cup, around 10-15 minutes. Let it cool.

Beat cream cheese until smooth. Gradually add granulated and brown sugars, mixing well. Add eggs one at a time until fully blended.

Add the cooled apple cider, sour cream, vanilla extract, cinnamon, nutmeg, cloves, and flour. Mix gently until combined.

Pour the filling into the cooled crust, spreading evenly. Tap to release air bubbles.

Place the springform pan into a water bath. Bake for 55-65 minutes until edges are set and the center jiggles slightly. Cool in the oven for 1 hour.

Refrigerate for at least 6 hours or overnight to chill.

Whisk together sour cream, powdered sugar, and vanilla extract for the topping. Spread over the chilled cheesecake.

Garnish with apple slices and cinnamon if desired. Serve with hot cider or coffee.