Prepare the Apple Cider Reduction: In a small saucepan over medium heat, combine 3 cups of apple cider and 1 teaspoon of cinnamon. Cook it down for about 20-22 minutes until the mixture reduces to about 1/3 cup. Let it cool completely.

Preheat the Oven: While the cider cools, preheat your oven to 350°F (175°C) and line the bottom of a 7-inch springform pan with parchment paper.

Make the Crust: In a mixing bowl, combine graham cracker crumbs, 1 tablespoon of sugar, and the melted butter. Press this mixture firmly into the bottom of the springform pan.

Prepare the Filling: In a stand mixer, beat 2 packages of softened cream cheese with the 3/4 cup of superfine sugar until fluffy. Add cooled apple cider reduction, sour cream, and vanilla extract. Mix until smooth, then add the eggs one at a time.

Bake the Cheesecake: Pour the filling over the crust. Place the springform pan into a larger roasting pan and fill the outer pan with hot water halfway up the sides of the springform pan. Bake for 60-70 minutes until the filling appears set but still slightly jiggly in the center.

Cool and Chill: Once baked, let it cool on a wire rack. Refrigerate for at least 4 hours or overnight.

Make the Caramel Sauce: Heat sugar in a saucepan over medium-low heat, allowing it to melt without stirring. Once amber, whisk in butter and warmed heavy cream. Mix in the reduced apple cider, vanilla extract, and a pinch of salt. Let cool.

Serve: Drizzle the cooled caramel over the chilled cheesecake and top with sliced apples if desired.