1. Preheat your oven to 325°F (160°C). This step is crucial as it ensures your cheesecake bakes evenly.
2. In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to get a nice, even layer.
3. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
4. Add the granulated sugar and vanilla extract to the cream cheese and mix until combined.
5. Next, add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix!
6. Pour in the apple cider, cinnamon, nutmeg, and salt. Mix until everything is well incorporated.
7. Pour the cheesecake filling over the prepared crust in the springform pan.
8. Bake in the preheated oven for 50-60 minutes. The edges should be set, but the center will still have a slight jiggle. This is key for a creamy texture!
9. Once done, turn off the oven and crack the oven door. Let the cheesecake cool in the oven for an hour. This helps prevent cracking.
10. After an hour, remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight for best results.

From my experience, patience is key here! The longer you let it chill, the better the flavors meld together.