Preheat your oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until resembling wet sand. Press firmly into the bottom of a 9-inch springform pan.

In a large mixing bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add granulated sugar, mixing until fully incorporated. Add sour cream and apple cider, blending until luscious.

Lower the mixer speed and add eggs one at a time, ensuring each is fully mixed before adding the next. Gently mix in ground cinnamon until just combined.

Pour cheesecake filling over prepared crust. Bake for 50-60 minutes until edges are set and center has a slight jiggle.

Turn off the oven, leave the cheesecake inside for 1 hour with the door slightly ajar. Transfer to the refrigerator and chill for at least four hours or overnight.

Remove cheesecake from the springform pan. Top with whipped cream and fresh apple slices or caramel sauce and serve.