In a medium saucepan, combine the apple cider, cinnamon stick and cloves. Bring to a boil over medium heat, then reduce to a simmer and cook until reduced to 1/2 cup (about 45-60 minutes). Remove the cinnamon stick and cloves, and let the reduced cider cool to room temperature.

Preheat the oven to 325°F. In a medium bowl, combine all ingredients to make the crust: graham cracker crumbs, brown sugar, ground cinnamon, salt and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar, flour, cinnamon and salt. Mix until well combined.

Add the cooled and reduced apple cider, sour cream and vanilla extract to the cream cheese mixture, and blend until smooth.

Add the eggs, one at a time, beating on low until just combined.

Pour the filling into the cooled crust.

Bake the cheesecake at 325°F for 30 minutes.

Reduce heat to 250°F and continue cooking for 45-60 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.

Let the cheesecake cool to room temperature, then refrigerate for at least 8 hours, or overnight, before serving.