Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
Pour the crushed cookies into a 10″ spring-form pan and up the sides at least an inch.
in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes… mix again until smooth and creamy.
Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.