Mama Maggie's Kitchen

0 Preheat the oven to 350 degrees. 
2 Grease a mini cheesecake pan or place liners in a muffin pan. Set aside.
3 In a small mixing bowl, combine graham cracker crumbs, cinnamon, nutmeg and sugar.
4 Mix in melted butter.
5 Place a spoonful of crumbs in each cup and press together.
6 Bake in the oven at 350 degrees for 5 minutes. Remove from the oven and set aside.
8 In a large mixing bowl, beat cream cheese until smooth. 
9 Add in sugar, eggs, eggnog and flour. Beat until creamy.
10 Fill each cup ¾ of the way with the cream cheese mixture. 
11 Bake in the oven at 300 for 20 minutes. 
12 Remove and allow to reach room temperature. Then refrigerate for at least two hours.
13 While cheesecakes cool, in a medium mixing bowl, beat whipped cream for 5 minutes until stiff peaks form. 
14 Add in eggnog and beat until well combined then add powdered sugar, nutmeg and cinnamon.
7 Top each cheesecake with a spoonful of whipped cream topping. 
15 Serve immediately.