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

Combine graham cracker crumbs, melted salted butter, granulated sugar, and ground nutmeg. Press into the base of your prepared pan and bake for 10 minutes. Set aside to cool.

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

Add eggnog and freshly grated nutmeg, mix until incorporated. Slowly add eggs one at a time without overmixing.

Pour the filling into the cooled crust and smooth the top. Place the pan in a larger pan filled halfway with hot water.

Bake for 1 hour and 30-40 minutes. Cool in the oven for about an hour.

Refrigerate for 5-6 hours or overnight.

Make the whipped cream topping with heavy cream and powdered sugar until stiff peaks form.

Spread the whipped cream over the cheesecake, garnish with nutmeg, then slice and serve.