Preheat oven to 325°F. Wrap the outside and bottom of a 9-inch springform pan with aluminum foil. This will ensure that no water will seep into the pan when placed in a water bath before baking.
In a medium bowl, mix cookie crumbs, sugar, and melted butter. Press onto the bottom and up the sides of pan.
Bake for 10 minutes and then remove from oven and let cool slightly.
To make the cheesecake batter, in a large bowl, beat cream cheese and sugar with an electric hand mixer or stand mixer with fitted paddle attachment on low speed until light and fluffy.
Beat in eggnog, vanilla, and nutmeg until well combined.