12graham cracker sheetscrushed to crumbs in a food processor
38 oz packages of cream cheese, at room temperature (see note)
Preheat the oven to 375.
Mix the graham cracker crumbs, melted butter, cinnamon, and sugar together. Press evenly into a nine inch spring form pan. There will be enough for the bottom and about two-thirds up the side.
Put the crust in the refrigerator while you are making the filling.
Cream the cream cheese until smooth. Cream in the sugar, cinnamon, nutmeg, and vanilla.
Beat in the eggs one at a time on medium low, then beat in the eggnog until smooth. Be careful not to over mix.
Pour the mixture into the crust and bake for 35 minutes or until the edges are set and middle still seems underdone. Turn the oven off and with the door closed, leave the cheesecake in there for one hour. The refrigerate for at least four hours before serving.
For best results, use brand name full fat cream cheese, make sure the cream cheese and the eggnog are definitely at room temperature.