Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

Add sour cream, sugar, reduced apple cider, eggs, vanilla extract, cinnamon, and nutmeg. Mix until well combined and smooth.

Pour the filling over the cooled crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

In a saucepan over medium heat, combine diced apples, brown sugar, apple cider, and cinnamon.

Cook for about 10-15 minutes, stirring occasionally, until the apples are tender and the mixture is syrupy.

Once the cheesecake is cooled, remove it from the springform pan and top with the apple compote before serving.