Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon. Mix until the crumbs are evenly coated with the butter.

Press the crumb mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or the bottom of a glass to firmly press the crumbs down.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This usually takes about 2-3 minutes on medium speed.

Add the eggnog, all-purpose flour, vanilla extract, and ground nutmeg to the cream cheese mixture. Beat until well combined and smooth.

Add the eggs, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated.

Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even layer.

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps prevent cracking as the cheesecake cools gradually.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to set.

Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into wedges and serve chilled. Optionally, top each slice with a dollop of whipped cream and a sprinkle of ground nutmeg for an extra festive touch.