In a large pot, I boil 3 cups apple cider with mulling spices over high heat, then simmer for about 1 hour until reduced to ⅓ cup syrup. I cool it completely.

I preheat the oven to 350°F (175°C). In a food processor, I pulse 2 cups digestive cookies into fine crumbs, then mix with ½ cup melted butter, ¼ tsp salt, and 2 tbsp powdered sugar. I press the mixture into a foil-wrapped 8-inch springform pan and bake for 10 minutes, then cool.

I lower the oven to 325°F (160°C). In a stand mixer, I beat 3 cream cheese bricks and 1 cup brown sugar until smooth. I add 1 cup sour cream, 2 tsp vanilla, ½ tsp salt, 1 tsp cinnamon, and ⅓ cup cider syrup, blending until creamy. I mix in 3 eggs and 2 tbsp flour just until combined.

I place the springform pan in a 13x9-inch pan with hot water. I pour the filling into the crust and bake for 90 minutes until the edges are set and the center jiggles slightly. I turn off the oven, crack the door, and cool for 30 minutes, then close the door for 15 more minutes. I cool to room temperature and chill for 8 hours.