1. Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan.

2. In a medium bowl, combine graham cracker crumbs and melted butter. Press into the bottom of the springform pan to form a firm crust. Chill while you prepare the filling.

3. In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

4. Add eggs one at a time, beating gently after each addition to avoid incorporating too much air.

5. Mix in eggnog, flour, vanilla extract, nutmeg, and salt. Beat just until combined.

6. Pour filling over the chilled crust. Tap the pan gently to release air bubbles.

7. Place the springform pan in a larger baking dish and pour hot water halfway up the sides to create a water bath (optional but recommended).

8. Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set.

9. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

10. Remove from the oven and refrigerate for at least 4 hours or overnight.

11. Garnish with whipped cream, a sprinkle of nutmeg, and optional cranberries or rosemary sprigs before serving.