To a small saucepan over medium heat, add the apple cider and cinnamon. Cook for 20-22 minutes, or until it is reduced to about ⅓ cup. Set aside to cool completely.

Preheat oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper.

Mix graham cracker crumbs, sugar, and butter. Make sure all graham crackers are coated in butter and that it is a coarse sand consistency.

Press crust into the bottom of the springform pan. Wrap two pieces of aluminum foil around the base of the springform pan to prevent water from getting in during the water bath step. Set aside.

To the bowl of a stand mixer with a paddle attachment, add cream cheese and sugar. Mix until combined, stopping to scrape the sides of the bowl as needed.

Add in 2 tablespoons of the reduced apple cider. (Reserve the rest for the caramel.)

Add the sour cream and vanilla. Blend until smooth and creamy, scraping down the sides of the bowl as needed.

With the mixer on low, add in eggs, one by one until fully incorporated.

Pour the filling onto the crust.

Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan.

Bake until the top of the cheesecake turns golden, about 60-70 minutes. Remove from oven. Let the cheesecake cool on a wire rack.

Cover and refrigerate at least 4 hours, up to overnight.

While the cheesecake is still cooling, prepare your apple cider caramel topping.

To a medium heavy-bottomed saucepan, add the granulated sugar. Spread it out evenly over the bottom of the pan. Set the saucepan over medium-low heat. Do not stir the sugar at this point. Allow the sugar to begin melting on its own.

As the sugar starts to melt around the edges, gently tilt the pan to help the sugar melt evenly. Once you see a significant amount of melted sugar, start gently stirring with a wooden spoon to ensure all the sugar melts evenly.

Continue to cook the sugar, stirring gently, until it reaches a deep amber color (about 5-10 minutes). Be careful not to let it burn.

Once the sugar is a deep amber color, reduce the heat to low. Carefully add the butter, stirring constantly until melted.

Gradually add the warm heavy cream while stirring. The mixture will bubble up, so be cautious.

Stir in the reduced apple cider and vanilla until well combined. Add a pinch of kosher salt and stir to incorporate. Continue cooking on low until smooth, about 5-10 minutes.

Remove from heat. Let the topping cool to room temperature.

Once the topping has cooled, drizzle it evenly over your chilled cheesecake.