Mix together graham cracker crumbs and melted butter. Spread on the bottom of a lightly greased 9 inch springform pan. Set aside.
In a stand mixer bowl or a large mixing bowl, mix together cream cheese and sugar. If using a stand mixer, use the paddle attachment.
Add the flour, spices and eggnog to the cream cheese mixture.
Mix on medium speed, stopping to scrape the sides of the bowl.
Add the eggs, one at a time, mixing after each addition. Blend only until egg is incorporated.
Pour cheesecake batter into the springform pan.
Bake at 325* for 50-55 minutes until fully baked. The center will be set, with a slight jiggle.
Turn off oven and open the door a crack to let the cheesecake cool in oven for about 20 minutes.
Remove from oven and place on counter to let cool for another 20 minutes.
Place in refrigerator and let cool completely, at least 2 hours.
Slice and serve.
Notes
After the cheesecake has cooled in the fridge, you can spread whipped cream on top if desired.Here is a more in depth recipe on how to make a graham cracker crust.