1. Make Apple Cider Reduction: 1. Pour 2 cups apple cider into a small saucepan. 2. Bring to a boil over medium heat, then reduce to a simmer. 3. Simmer until the liquid reduces to about 1/2 cup, approximately 15-20 minutes. 4. Remove from heat and let cool completely.

2. Prepare Cheesecake Filling: 1. In a medium bowl, beat 6 oz cold cream cheese with 3 tbsp granulated sugar and 1/2 tsp vanilla until smooth. 2. Stir in 2 tbsp cooled apple cider reduction. 3. Set aside in the refrigerator while preparing cookie dough.

3. Make Apple Cider Cookie Dough: 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. 2. In a large bowl, whisk together 1 3/4 cups flour, 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. 3. In another bowl, cream 3/4 cup softened butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy. 4. Add 2 egg yolks and 2 tsp vanilla, mixing until smooth. 5. Gradually fold dry ingredients into the wet mixture until fully combined. 6. Stir in 2 tbsp apple cider reduction.

4. Prepare Spiced Sugar: 1. In a small bowl, combine 1/4 cup granulated sugar, 1/4 tsp cinnamon, 1/8 tsp nutmeg, and a pinch of allspice. 2. Optionally, stir in 1-2 tbsp melted butter for richer coating.

5. Assemble and Bake Cookies: 1. Scoop 1 tablespoon of cookie dough and flatten slightly. 2. Place a small dollop of cheesecake filling in the center. 3. Fold dough over filling to enclose completely, shaping into a smooth ball. 4. Roll dough ball in spiced sugar mixture until coated. 5. Place cookies on prepared baking sheet, spacing about 2 inches apart. 6. Bake for 12-15 minutes, until edges are lightly golden. 7. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.