How to make it:
Place a greased 9" springform pan on a double thickness of heavy-duty foil - about 18" square. Securely wrap foil around bottom and sides of pan. You're creating a water barrier.

Crush about 4 sheets of graham crackers in a plastic bag, needing 1 cup crushed crumbs.

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Gently press and spread onto the bottom of the springform pan with a spoon or the back of a measuring cup. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack (removed from the baking sheet). You want the crust to crisp up a bit.

In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Gradually stir in the eggnog, extracts and nutmeg. Pour filling over crust.

Place springform pan back onto the lipped baking sheet; add 1 in. of hot water to the baking sheet. Bake at 325° until center is just set, no longer droopy and appears dull, about 45-50 minutes. You can also test the doneness with your finger. Gently touch the top; if it feels spongy and bounces back, it is done. The top will begin to crack if it's overbaked.

Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Loosen sides from pan with a knife and remove the springform round; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. I placed the springform round back on to store overnight, then covered with plastic wrap. Make sure not to let it touch the top of the cake.

Top with whipped cream, then sprinkle with nutmeg.

Enjoy!

Happy Holidays!