Preheat the oven to 325°F (163°C).

Combine graham cracker crumbs and sugar in a bowl. Mix in melted butter until moistened. Press into a 9-inch springform pan and bake for 10 minutes.

Beat softened cream cheese with an electric mixer until smooth, then mix in sugar. Add eggs one at a time, blending well after each addition.

Stir in vanilla extract and reduced apple cider. Add cinnamon, nutmeg, allspice, and salt; mix until just combined.

Gently fold in sour cream until incorporated. Smooth the filling onto pre-baked crust.

Bake for 50-60 minutes until edges are set but the center jiggles slightly. Turn off oven and cool with door ajar for 1 hour.

After cooling, refrigerate for at least 4 hours or overnight before serving.

Remove from the springform pan and garnish as desired before serving.