Preheat oven to 325 degrees. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9-inch springform pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Now, preheat oven to 425 degrees. In a food processor, combine your cream cheese, sugar, flour and eggnog; process until nice and smooth. Blend in eggs, rum and nutmeg. Pour mixture into your pie crust. Throw in the oven for 10 minutes. Reduce heat to 250 degrees and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from the oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Enjoy like there’s no tomorrow. My wife loves eggnog like it’s going out of style, and I love cheesecake because it’s so (insert your favorite expletive here) delicious. We discovered this recipe a few years ago and have made it a sort of Villarreal family tradition. This year, Baby Soleil will have her first taste of the magic that is the marriage of eggnog and cheesecake. She happens to be teething at the moment, so I’m sure she’ll appreciate the rum!