Reduce Apple Cider: Pour 2 cups of apple cider into a saucepan and simmer over medium heat until it reduces to 2 tablespoons of syrup, about 15-20 minutes.

Prepare Cheesecake Filling: Combine 8 ounces of cold cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract in a bowl and blend until fluffy. Freeze for 30 minutes.

Mix Dry Ingredients: Whisk together 2 cups of all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

Cream Butter & Sugars: Beat together 1/2 cup softened unsalted butter, 1/4 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy.

Incorporate Wet Ingredients: Add 2 egg yolks, 1 teaspoon vanilla extract, and cooled apple cider reduction to butter and sugar mixture, mixing until combined.

Combine Mixtures: Gradually add dry ingredients to wet ingredients, mixing until just combined and chill the dough in the refrigerator for 15-20 minutes.

Assemble Cookies: Preheat oven to 350°F (175°C). Scoop 1.5 tablespoons of dough, flatten, and place a frozen cheesecake filling in the center. Enclose filling and roll into a ball.

Bake: Place cookies on parchment-lined sheets and bake for 11-12 minutes until edges are golden. Cool on wire rack.

Finish: Brush cooled cookies with melted butter and sprinkle spiced sugar mix on top.