In a medium saucepan over medium heat, combine 3 cups of apple cider and 1 teaspoon of cinnamon. Allow it to simmer until it reduces down to about 1/3 cup, about 15-20 minutes. Set aside to cool.

Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper.

In a bowl, combine 1 cup of graham cracker crumbs, 1 tablespoon of granulated sugar, and 3 tablespoons melted butter. Mix until crumbly, then press into the bottom of the pan evenly.

In a large mixing bowl, beat 2 packages of softened cream cheese and 3/4 cup superfine sugar with an electric mixer until smooth. Add in 2 tablespoons of cooled cider reduction, 1/4 cup sour cream, and 1 teaspoon vanilla extract. Mix until creamy and combined. Add in 3 eggs, one at a time, mixing well after each addition.

Pour the cheesecake filling over the prepared crust. Place the springform pan inside a larger roasting pan, and fill the roasting pan with hot water halfway up the sides of the springform pan. Bake for 60 to 70 minutes until set around the edges but slightly wiggly in the center.

Remove from the oven, and let cool on a wire rack. Refrigerate for at least 4 hours, preferably overnight.

In a heavy-bottomed saucepan, melt 1 cup of granulated sugar over medium heat without stirring. Let it cook until it turns amber, about 10 minutes.

Once melted, stir in 6 tablespoons unsalted butter until melted and smooth. Carefully add 1/3 cup warm heavy cream, 1/4 cup reduced apple cider, 1/2 teaspoon vanilla extract, and a pinch of kosher salt. Allow to bubble and thicken for a minute or two, then set aside to cool.

After the cheesecake has chilled, drizzle your caramel sauce over the top or serve on the side. Optionally, top with sliced fresh apples for a vibrant touch.