Eggnog Cheesecake

Eggnog Cheesecake For the crust 1 1/2 c. crushed vanilla wafers 1/4 c. sugar 1/3 c. butter, melted For the filling 2 8oz. pkgs. Neufchatel cheese 2/3 c. sugar 2 tbsp. flour 2 lg. eggs 1/2 c. eggnog 1/4 tsp. nutmeg Preheat oven to 325°. Place the crushed vanilla wafers and sugar into a large bowl and add the melted butter. Stir to combine thoroughly. Press the crumb mixture into the bottom of a springform pan. Place in the oven for 10 minutes. Remove and let cool while making the filling. Preheat oven to 425°. Place all of the filling ingredients into the bowl of a stand mixer fitted with the paddle attachment and mix until smooth. Pour the filling over the cooled crust. Place in the oven and bake for 10 minutes. Reduce heat to 250° and bake for 20-25 minutes for 4-5" pans or 40-45 minutes for an 8-10" pan or until set. Remove the pan(s) from the oven and immediately run a knife around the edge to separate the cheesecake from the sides. Let the cheesecake cool completely before removing the sides of the pan. Refrigerate for an hour and then sprinkle a pinch of nutmeg on the top and serve.