Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and nutmeg until well combined. Press into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a large mixing bowl, beat cream cheese until smooth. Gradually add granulated sugar and flour, mixing on low speed. Slowly pour in the eggnog and mix until smooth. Add eggs one at a time.

Pour the creamy filling into the cooled crust, spreading evenly. Wrap the pan in foil and place it in a larger baking dish filled with hot water. Bake at 300°F (148°C) for 90-110 minutes.

Once baked, turn off the oven and let the cheesecake cool inside for 30 minutes, then another 30 minutes with the door ajar.

Refrigerate the cooled cheesecake for at least 4 hours or preferably overnight.

Before serving, whip the heavy cream until soft peaks form. Gradually add powdered sugar and a splash of eggnog, whipping to stiff peaks. Pipe the whipped cream over the cheesecake and dust with ground nutmeg.