1. Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until the texture resembles wet sand. Press into a 9-inch springform pan. Bake for 10 minutes and let cool.

2. In a large bowl, beat softened cream cheese until fluffy. Add 1 cup sugar, flour, and nutmeg. Mix until smooth.

3. Add eggs one at a time, beating lightly after each addition. Scrape down sides of the bowl.

4. Mix in eggnog and vanilla extract until just combined. Do not overbeat.

5. Pour filling into the crust. Tap pan on the counter to release air bubbles.

6. Place pan on a baking sheet. Bake for 55–65 minutes or until edges are set and center jiggles slightly.

7. Turn oven off, crack door open, and let cheesecake cool inside for 1 hour.

8. Remove and bring to room temperature. Chill in refrigerator for at least 6 hours or overnight.

9. Before serving, top with whipped cream, cranberries, and a sprinkle of nutmeg if desired.

10. Slice with a warm knife for clean, even cuts.