Reduce Cider: In a medium saucepan, pour in your apple cider and bring it to a gentle simmer over medium heat. Stir occasionally and let it reduce until thickened, about 25-38 minutes, until you have roughly 2 tablespoons (30 ml). Keep a close watch to avoid burning.

Prepare Filling: While the cider cools, in a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until fluffy. Spoon out small portions and freeze for about 30 minutes until firm.

Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, ground cinnamon, nutmeg, allspice, baking powder, baking soda, and salt to ensure even distribution.

Cream Butter and Sugars: Cream together the softened butter and sugars in a large bowl until light and fluffy, about 3-5 minutes.

Incorporate Yolks and Flavor: Add the egg yolks, cooled cider reduction, and splash of vanilla extract to the buttery mixture. Mix on low speed until combined.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be cautious not to overmix.

Chill Dough: Wrap the cookie dough in plastic wrap and refrigerate for 15-20 minutes.

Assemble Cookies: Preheat your oven to 350°F (175°C). Scoop portions of dough, flatten slightly, place a cheesecake portion in the center, and cover with more dough.

Bake: Place the assembled cookie balls on a lined baking sheet and bake for 11-12 minutes until edges are golden and centers remain soft.

Finish with Spiced Sugar: Once cooled, brush the tops lightly with melted butter and sprinkle generously with spiced sugar.