1-First, preheat the oven to 325°F and get a 9-inch springform pan ready with parchment paper and grease. Combine the graham cracker crumbs, melted salted butter, sugar, and nutmeg for the crust, press it into the pan bottom and sides, then bake for 10 minutes and let it cool.

2-Next, wrap the pan sides with foil for water bath protection and reduce the oven to 300°F. In a bowl, mix the cream cheese, sugar, and flour on low speed until smooth, then add the eggnog and ground nutmeg, still mixing on low. Add the eggs one at a time, mixing slowly, and pour the filling into the crust.

3-Place the pan in a larger pan, add warm water halfway up the sides without overflowing the foil, and bake for 1 hour 30 minutes to 40 minutes. Turn off the oven, leave the cheesecake inside with the door closed for 30 minutes, then crack the door and let it sit for another 30 minutes before chilling for 5-6 hours or overnight until firm.

4-Finally, whip the heavy whipping cream, eggnog, and powdered sugar until stiff peaks form, then pipe it onto the cheesecake and sprinkle with nutmeg and optional pearl sprinkles. Refrigerate until serving. The preparation time includes 1 hour prep, 3 hours cook, and total about 4 hours plus cooling, yielding 12-14 slices.