Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.

In a medium bowl, mix graham cracker crumbs, melted butter, and sugar.

Press mixture into the bottom of the pan and bake for 10 minutes.

Reduce oven temperature to 300°F (148°C). In a bowl, beat cream cheese, sugar, and flour until smooth.

Gradually mix in eggnog and nutmeg, then add eggs one at a time.

Pour filling into the crust.

Wrap pan in foil and place in a water bath. Bake for 90 minutes.

Turn off oven and cool cheesecake inside with door ajar for 1 hour.

Chill in the fridge for at least 5-6 hours or overnight.

Whip the cold heavy cream with powdered sugar until stiff peaks form.

Serve cheesecake topped with whipped cream and a sprinkle of nutmeg.