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

In a mixing 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.

Wrap the outside of the pan in aluminum foil and reduce oven temperature to 300°F (148°C).

Beat cream cheese, granulated sugar, and all-purpose flour until smooth.

Mix in eggnog and ground nutmeg, then add eggs one at a time, mixing gently.

Pour the filling into the crust and place in a roasting pan filled with hot water halfway up the sides for even baking.

Bake for 1 hour and 30 to 40 minutes until set around the edges but jiggles slightly in the center.

Turn off the oven and let the cheesecake cool inside for 30 minutes before transferring to the countertop.

Refrigerate covered for at least 5-6 hours or overnight.

When ready to serve, whip heavy cream, eggnog, and powdered sugar until stiff peaks form. Top cheesecake with whipped cream and sprinkle with nutmeg before serving.