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 from oven and let cool.

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

Add sour cream, sugar, apple cider, eggs, vanilla extract, cinnamon, and nutmeg. Beat until fully 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 and 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, cinnamon, and lemon juice.

Cook for about 10 minutes, stirring occasionally, until the apples are tender and the mixture is syrupy. Remove from heat and let cool.

Once the cheesecake has cooled completely, remove it from the springform pan.

Top with the apple compote before serving. Slice and enjoy!