1. Preheat oven to 325°F. Combine graham cracker crumbs and melted butter in a bowl. Mix until it resembles wet sand.

2. Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes and cool.

3. In a large bowl, beat cream cheese and granulated sugar until smooth.

4. Add flour, eggnog, vanilla extract, rum extract (if using), and nutmeg. Mix until fully combined.

5. Add eggs one at a time, mixing gently after each addition. Avoid overmixing.

6. Pour batter over crust. Bake for 55–60 minutes until center is set but slightly jiggly.

7. Turn off oven and let cheesecake cool inside with door cracked for 1 hour.

8. Chill cheesecake in fridge for at least 6 hours or overnight.

9. Before serving, top with whipped cream, cinnamon sticks, and rosemary if desired.