1. Preheat oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand.

2. Press crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.

3. In a large bowl, beat cream cheese until smooth and creamy. Scrape down the sides to avoid lumps.

4. Add sugar and flour. Mix until fully combined and smooth.

5. Pour in eggnog, vanilla extract, and nutmeg. Mix on low speed to avoid adding air bubbles.

6. Add eggs one at a time, mixing gently after each addition until just combined.

7. Pour the batter into the prepared crust. Tap the pan on the counter to remove air bubbles.

8. Place the pan in a water bath using a larger baking dish filled with hot water.

9. Bake for 55–65 minutes, until the center is set but still slightly jiggly.

10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

11. Transfer to the refrigerator and chill for at least 4 hours or overnight.

12. Before serving, top with whipped cream and a sprinkle of nutmeg.