Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.

In a medium bowl, combine graham cracker crumbs, melted salted butter, granulated sugar, and ground nutmeg. Press into the bottom of the pan and bake for 10 minutes, then let cool.

Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat softened cream cheese and granulated sugar until creamy, then mix in flour.

Add eggnog and ground nutmeg, mixing well until smooth. Add eggs one at a time, folding them in gently, then pour over the cooled crust.

Place the springform pan in a larger roasting pan, fill with hot water to halfway up the sides, and bake for 90-100 minutes until the center is just set but still jiggly.

Turn off the oven, crack the door, and cool for 30 minutes. Then refrigerate for 5-6 hours or overnight.

Whip heavy cream with powdered sugar and a splash of eggnog until stiff peaks form.

Slice and serve the cheesecake chilled, topped with whipped cream and a sprinkle of ground nutmeg.