1. Prepare the Crust:

• Preheat oven to 325°F (160°C).
• Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined.
• Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside.

2. Make the Filling:

• In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, mixing on low after each addition.
• Stir in sour cream, reduced apple cider, vanilla, cinnamon, and nutmeg until smooth.
• Pour filling over the baked crust.

3. Bake the Cheesecake:

• Place the pan in a larger baking dish and add hot water halfway up the sides (water bath).
• Bake for 55–65 minutes, until the center is just set but still slightly jiggly.
• Turn off oven, crack the door, and let cheesecake cool for 1 hour inside.
• Chill in refrigerator at least 4 hours or overnight.

4. Make the Topping:

• In a saucepan, bring apple cider and brown sugar to a simmer.
• Stir in cornstarch slurry and cinnamon, whisking until thickened into a syrupy glaze.
• Let cool before drizzling over cheesecake.

5. Serve:

• Top chilled cheesecake with apple cider glaze and whipped cream if desired.
• Slice, serve, and enjoy your creamy fall-inspired dessert!