Preheat oven to 325 °F (≈ 163 °C). Grease a 9-inch springform pan and line the bottom with parchment paper if possible. :contentReference[oaicite:1]{index=1}

In a bowl, mix the graham-cracker (or cookie) crumbs, melted butter, and sugar. Press this mixture firmly into the bottom (and optionally up the sides) of the prepared pan to form the crust. Bake for ~10 minutes. Remove and let cool. :contentReference[oaicite:2]{index=2}

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing after each. Then add the eggnog, flour, vanilla, and nutmeg — blend until just smooth. :contentReference[oaicite:3]{index=3}

Pour the filling over the cooled crust and smooth the top. Place the pan on the lowest oven rack. Bake for ~60–75 minutes, or until the edges are set and the center is still slightly jiggly — the cheesecake will continue firming as it cools. :contentReference[oaicite:4]{index=4}

Turn off the oven and crack the door open. Let the cheesecake sit inside for about 1 hour — this gentle cooling helps prevent cracking. Then remove from oven and cool to room temperature. :contentReference[oaicite:5]{index=5}

Once cooled, cover and refrigerate the cheesecake at least 4–6 hours (or overnight) before serving. This helps the texture set and flavors meld. :contentReference[oaicite:6]{index=6}

Optionally, top with whipped cream and a dusting of freshly grated nutmeg (or cinnamon) before serving — for a festive, holiday-ready finish. :contentReference[oaicite:7]{index=7}