Reduce the cider: In a large pot, combine 720g of fresh apple cider with mulling spices. Bring to a boil and simmer for 30-45 minutes until thickened and reduced to about 1/3 cup. Set aside to cool.

Preheat your oven to 350°F (175°C) while preparing the pan with parchment paper.

Make the crust: Crush the digestive cookies into fine crumbs, mix with melted butter, and press firmly into the pan. Bake for 10 minutes and cool.

Prepare the filling: Blend cream cheese and brown sugar until smooth. Gradually mix in sour cream, vanilla, reduced cider, and flour, then add eggs one at a time on low speed.

Bake the cheesecake: Pour filling into the crust, smooth the top, and bake for 80-90 minutes in a water bath until edges are firm but center jiggles.

Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes. Then cool completely at room temperature and refrigerate for at least 8 hours before serving.