Step 1: Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by spraying it with nonstick spray, then lining the bottom with a parchment paper circle and spraying again.
Step 2: In a food processor, pulse graham crackers into fine crumbs. Transfer the crumbs to a small bowl and mix with ¼ cup brown sugar and 6 tablespoons melted butter.
Step 3: Press the graham cracker mixture evenly into the bottom of the prepared pan and halfway up the sides. Use the bottom of a measuring cup to compact it firmly.
Step 4: Bake the crust for 12 minutes, then remove from oven and set aside to cool while you prepare the fillings.
Step 5: In a small bowl, combine ¼ cup brown sugar, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 2 tablespoons melted butter, and 2 tablespoons apple cider. Mix until well combined and set aside in the fridge to chill.
Step 6: In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the 3 packages of softened cream cheese and 1 cup granulated sugar on high speed for about 2 minutes, scraping the sides of the bowl often until smooth.
Step 7: Add ¼ cup reduced apple cider, ½ cup sour cream, and 2 teaspoons vanilla extract to the cream cheese mixture. Mix on medium speed until just smooth and fully incorporated.
Step 8: Add the 3 large eggs, one at a time, mixing on low speed until each egg is just combined. Be careful not to overmix, as too much air can cause cracks.
Step 9: Pour the cheesecake batter into the cooled graham cracker crust. Spoon the chilled apple cider cinnamon filling over the top and gently swirl it into the cheesecake batter using a butter knife or skewer.
Step 10: Prepare a water bath: Place the springform pan inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the springform pan. This water bath is crucial for even baking and preventing cracks!
Step 11: Bake for 70-80 minutes, or until the edges are set and the center of the cheesecake has only a slight jiggle when gently shaken.
Step 12: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. This slow cooling helps prevent cracks. Remove from the oven, take it out of the water bath, and transfer to a cooling rack to cool completely at room temperature.
Step 13: Once completely cool, wrap the pan tightly in foil or plastic wrap and refrigerate for at least 6 hours, or ideally overnight, to allow it to set fully and for flavors to meld.
Step 14: In a small bowl, mix 2 tablespoons melted butter and 1 tablespoon apple cider. In another small bowl, combine ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
Step 15: Once the cheesecake is chilled, gently brush the apple cider butter mixture over the top.
Step 16: Generously sprinkle the cinnamon sugar mixture over the cheesecake to create a beautiful and delicious finish. Slice and serve!