Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.

In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until well combined.

Pour in the apple cider, vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until well blended.

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

If the mixture appears too thin, whisk in the tablespoon of flour to thicken the batter.

Pour the cheesecake filling into the prepared crust, smoothing the top with a rubber spatula.

Create a water bath by placing a baking dish filled with water on the oven rack below your cheesecake during baking. This helps to keep the cheesecake moist.

Bake in the preheated oven for 60 minutes or until the edges are set but the center is still slightly jiggly.

Turn off the oven and leave the cheesecake inside, with the door slightly ajar, for an additional hour to cool gradually.

After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

For extra flavor, you can top the cheesecake with whipped cream and sliced apples or a drizzle of caramel sauce before serving.