- If using graham crackers, use a food processor to crumble crackers into crumbs. Add melted butter, cinnamon, and brown sugar into food processor with graham cracker crumbs, pulse until fully incorporated.
- Press mixture into the bottom, and partially up the sides of a springform pan. Refrigerate for at least 30 minutes, until firm.
- In a large mixing bowl, using a hand mixer, beat cream cheese and sugar until creamy. Add eggnog, Blue Chair Bay Coconut Spiced Rum Cream, and vanilla extract, blend well. Add nutmeg and cinnamon, blend well.
- In separate bowl, using a hand mixer, whip heavy cream until soft peaks form.
- Fold the whipped cream into the cheesecake mixture.
- Pour onto the firm crust, spread evenly in the pan. Refrigerate for 2-3 hours.
- Once firm, top with additional whipped cream and nutmeg, if desired.
