Ingredients
1 2/3 cups (8 ounces) ground gingersnap cookies
3 1/2 Tbsp. butter, melted
24 ounces cream cheese (3 packages), softened
1 cup sugar
2 Tbsp. flour
3/4 tsp. ground nutmeg
1/8 tsp. ground cloves
5 large eggs
1 1/2 cups egg nog
1/4 cup spiced rum or brandy (2 tsp. rum extract)
1 tsp. vanilla extract

Method
Crust: Heat oven to 350° F. Combine gingersnaps and melted butter. Reserve 1/4 cup of the mixture. Press remaining ingredients into the bottom and partially up the side of a 9-inch spring form pan. Bake 10 minutes. Set crust aside to cool. Leave oven on at 350° F.
Filling: With an electric mixer, beat cream cheese at medium speed for 4 minutes, scraping sides of bowl down periodically with a rubber spatula. Gradually beat in sugar and flour. Continue beating 3 minutes, scraping sides occasionally. Blend the nutmeg and cloves into the mixture.  Beat in eggs one at a time. Beat in egg nog, spiced rum and vanilla.

To Bake: Gently pour filling into crust. Bake until cheesecake is lightly browned and reads 160°F. by an instant read thermometer, about 60 to 70 minutes. Turn off oven, open door halfway and leave cheesecake inside until the oven is cool, 20 to 30 minutes. This will keep the top surface of the cake from cracking. Transfer cheese cake to a cooling rack and run a thin-bladed knife around the inside of its outer edge. Remove side of pan. Sprinkle reserved gingersnaps over the top. Chill thoroughly before serving. Serves 10.