Prepare the Apple Cider Reduction by pouring 2 cups of apple cider into a medium saucepan and simmering for 25-38 minutes until it reduces to about 2 tablespoons.

Cool the reduction until it becomes very thick and sticky.

Make the cheesecake filling by beating together cream cheese, sugar, and vanilla until fluffy. Freeze 16 portions until firm.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Prepare the dry ingredients by whisking together flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

Cream the softened butter, brown sugar, and white sugar together until light and fluffy.

Add egg yolks, vanilla, and cooled apple cider reduction to the creamed mixture and mix until pale and fluffy.

Combine the wet and dry ingredients until just mixed.

Chill the dough for 15-20 minutes, then scoop out 16 balls of dough with a cookie scoop.

Flatten each dough ball, place a cheesecake filling in the center, and wrap the dough around it.

Bake the cookies on the prepared sheets for 11-12 minutes until edges are golden.

Shape the cookies with a round cutter while warm to ensure a perfect circle.

Cool the cookies for 15 minutes before transferring to a wire rack.

Mix spiced sugar topping ingredients, brush melted butter on cookies, and sprinkle with the mixture.