Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan by lining it with parchment paper and greasing the sides.

In a mixing bowl, combine graham cracker crumbs, melted salted butter, granulated sugar, and ground nutmeg. Press into the pan and bake for 10 minutes. Allow to cool.

Lower the oven temperature to 300°F (148°C). Blend cream cheese with sugar and flour until smooth, then gradually mix in eggnog and eggs without overmixing.

Pour the filling into the cooled crust. Place the springform pan in a baking dish and add hot water to the dish.

Bake for approximately 1.5 hours until set with a slight jiggle in the center. Turn off the oven, crack the door, and let cool inside for one hour.

Chill the cheesecake in the refrigerator for at least 5-6 hours, preferably overnight.

Whip heavy cream with sugar and eggnog for the topping. Spread it on the cheesecake and sprinkle with nutmeg before serving.