Preheat your oven to 350°F (175°C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press the mixture into the bottom of the prepared springform pan to form the crust.

Bake the crust in the preheated oven for about 10 minutes, then remove and let it cool while you prepare the filling.

In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the sugar and mix well.

Add the vanilla extract and mix until incorporated. Add the eggs one at a time, mixing well after each addition.

Pour in the apple cider, cinnamon, nutmeg, and flour. Mix until the mixture is smooth and combined.

Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a rubber spatula.

Bake the cheesecake in the oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.

Turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour. This will help prevent cracks in the surface.

Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight for best results.

Before serving, garnish with whipped cream and a sprinkle of cinnamon if desired.