Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, melted butter, granulated sugar, and ground nutmeg until well combined. Press this mixture into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and then cool completely.

Lower your oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add granulated sugar and flour, mixing until combined. Pour in the eggnog and a dash of nutmeg, mixing gently.

Add the eggs one at a time to the mixture, mixing slowly. Once all eggs are added, pour the filling over the cooled crust.

Place your springform pan in a larger roasting pan, pour warm water into the roasting pan halfway up the cheesecake pan. Bake for 90 to 100 minutes until the center is set but slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 30 minutes. Then crack the oven door and let it cool for another 30 minutes before moving to the refrigerator. Chill for at least 5 hours, overnight is best.

Before serving, whip the heavy cream with a splash of eggnog and powdered sugar until stiff peaks form. Keep refrigerated until use.

Remove the cheesecake from the springform pan, top with the whipped eggnog cream, and sprinkle with ground nutmeg before serving.