Preheat oven: Start by preheating your oven to 325°F. Greasing a 9-inch springform pan ensures easy removal later! For added security, wrap the outside with foil to create a water bath.

Prepare the crust: Combine graham cracker crumbs, melted butter, 1 teaspoon of rum extract, ½ teaspoon of nutmeg, and brown sugar in a bowl. Press this mixture firmly into the bottom and slightly up the sides of the pan to create a sturdy foundation.

Beat the cream cheese: In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy. Gradually incorporate granulated sugar, mixing it in carefully before adding the eggs one at a time, beating until well combined.

Mix the filling: Gently fold in the eggnog and the remaining 1 teaspoon of rum extract. Reduce the mixer speed and slowly sprinkle in cornstarch and 1 teaspoon of nutmeg to keep the mixture light and fluffy.

Assemble the cheesecake: Pour this luscious filling into your prepared crust. Carefully place the springform pan in a larger roasting pan and add hot water halfway up the sides to create a gentle steam during baking.

Bake slow and steady: Bake the cheesecake for 85 minutes. You know it's ready when the edges are firm but the center remains slightly jiggly—a perfect texture for the ultimate creaminess!

Cool in the oven: Turn off the oven, crack the door open slightly, and let the cheesecake rest for 10-15 minutes. This gradual cooling helps prevent cracks on the surface.

Cool and refrigerate: Remove the foil and allow the cheesecake to rest for 10 minutes at room temperature. Transfer it to the refrigerator, covering it, and allow it to chill for at least 6 hours or overnight for the best flavor.

Make the whipped cream: For a delightful topping, beat the cold heavy cream and powdered sugar together until thick. Gently fold in the eggnog and ½ teaspoon of rum extract, beating until stiff peaks form.

Serve with style: Pipe or spoon the whipped cream generously over the chilled cheesecake just before serving, ensuring every slice is as festive as can be!