Method

• Boil the cider with the mulling spices on high in a large pot for about 1 hour, until it has reduced to a thick syrup and you have about ⅓ cup. Set aside and allow to cool.
• Preheat the oven to 350 F.
• Make the crust in your food processor: pulse the cookies until finely ground, add the butter, salt and sugar and pulse until it all comes together in wet crumbs.
• Press the crumbs into an 8” round springform pan wrapped with foil or into a 8" wide, 3" high cake pan greased and lined with parchment paper. Bake for 10 minutes. Allow to cool then chill.
• Lower oven temperature to 325 F.
• In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until the mixture is completely lump free. This can take a few minutes and you will likely need to scrape down a few times.
• Add the sour cream, vanilla, salt, cinnamon and reduced cider and pulse again repeatedly scraping down and beating until you have a very creamy mixture.
• Add the eggs and flour and beat until just combined – no more.
• Place the cheesecake pan in a 13×9” pan filled with hot water.
• Pour your filling into the crust and bake for 90 or more minutes, until you can shake it and the edges look set but the middle is still wobbly.
• Shut off the oven but leave the cheesecake in. Use a wooden spoon to crack open the oven door. Let the cheesecake cool inside for about 30 minutes.
• After the 30 minutes, close the oven door and allow the cheesecake to cool for another 15 minutes.
• Remove from oven and let cool on the counter, once cool place in fridge for 8 hours before serving.