Begin by crushing approximately 2 cups of gingersnap cookies into fine crumbs. Melt ½ cup of unsalted butter and combine it with the cookie crumbs. Press the mixture firmly into the bottom of a greased 7-inch springform pan. Place the crust in the freezer for about 15 minutes.

In a large mixing bowl, beat 16 ounces of room-temperature full-fat cream cheese until it becomes soft and creamy, about 2-3 minutes. Gradually add ¾ cup of granulated sugar, 1 teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, and ¼ teaspoon of freshly grated nutmeg, blending until smooth. Slowly mix in half of the 1 cup of eggnog until fully combined, and set this filling aside.

In a separate bowl, pour in the remaining ½ cup of eggnog and 1 cup of heavy whipping cream. Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form, which usually takes about 3-5 minutes.

Carefully fold the whipped cream into the cream cheese mixture, gently incorporating it without deflating the whipped cream.

Pour the creamy cheesecake filling over the chilled gingersnap crust. Smooth the top evenly.

Transfer the assembled cheesecake to the refrigerator and let it chill for at least 1 to 2 hours.

Once set, carefully remove the cheesecake from the springform pan and slice it into wedges. Garnish each slice with a dollop of whipped cream and a sprinkle of nutmeg or cinnamon.