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. This is to prevent water from getting into the pan 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, you can start gently stirring with a wooden spoon or heatproof silicone spatula to ensure all the sugar melts evenly.