In a small saucepan, combine 3 cups of apple cider with 1 teaspoon of cinnamon. Cook over medium heat for 20-22 minutes until reduced to about 1/3 cup. Make sure to cool completely before using.

Preheat your oven to 350°F (175°C). Line a 7-inch springform pan with parchment paper for easy removal later.

In a bowl, mix 1 cup of graham cracker crumbs, 1 tablespoon of granulated sugar, and 3 tablespoons of melted unsalted butter until the mixture resembles coarse sand. Press this mixture into the bottom of the springform pan firmly. Wrap the outside with aluminum foil to prevent water from leaking in.

In a stand mixer, blend 2 packages of softened cream cheese with 3/4 cup superfine granulated sugar until fully combined. Add the reduced apple cider (2 tablespoons), 1/4 cup sour cream, and 1 teaspoon vanilla extract. Continue to blend until smooth. Add in the 3 large eggs one at a time, mixing on low speed after each addition.

Pour the creamy filling over the prepared crust. Place the springform pan into a roasting pan and fill with hot water halfway up the sides of the springform pan to create a water bath. Bake for 60-70 minutes, until the top is golden and slightly puffed. The center should still jiggle slightly. Cool on a wire rack, then refrigerate for at least 4 hours or overnight for best flavor.

For the caramel, in a saucepan over medium-low heat, melt 1 cup of granulated sugar without stirring until it turns a deep amber color. Carefully add in 6 tablespoons of butter and 1/3 cup warmed heavy cream, stirring constantly until smooth. Remove from heat and stir in 1/4 cup of reduced apple cider, 1/2 teaspoon vanilla extract, and a pinch of salt. Let it cool slightly.

After the cheesecake has chilled properly, drizzle your luscious caramel sauce over the top just before serving. Optionally, add sliced apples for decoration and a burst of freshness.