Prepare the crust

1. Preheat oven to 325°F (163°C).
2. Mix graham cracker crumbs, sugar, salt, and melted butter until it resembles wet sand.
3. Press the mixture into the bottom and slightly up the sides of a springform pan.
4. Bake for about 10 minutes and let cool.

Make the reduced apple cider syrup

1. Pour apple cider into a wide pot and bring to a simmer.
2. Simmer until reduced to a dark syrupy consistency, about 3/4 cup total.
3. Let cool before adding to the filling.

Prepare the filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add sour cream and vanilla, mixing until combined.
3. Gradually drizzle in the cooled reduced cider syrup and mix again.
4. Add eggs one at a time, mixing just until incorporated, avoiding excess air.

Bake the cheesecake

1. Wrap the outside of the springform pan in heavy-duty foil and place it in a larger roasting pan.
2. Pour hot water into the roasting pan until it reaches halfway up the springform.
3. Bake at 325°F for 60-75 minutes, checking at 1 hour. The center should jiggle slightly.
4. Turn off the oven and let the cheesecake sit in the oven with the door cracked for about 45 minutes.

Cool and chill

1. Remove cheesecake from water bath and let cool on the counter.
2. Cover and refrigerate for at least 6 hours, preferably overnight.