mix all the crust ingredients and toss lightly with fork until well blended.
Press firmly into the bottom of a 9 inch spring form pan.
Bake on the bottom rack until crisp and golden, 10-12 min.
Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).
Beat cheese and sugar on med until light and fluffy, about 30-60 sec.
Add the vanilla, eggnog and nutmeg
Scrape the bowl, beat 45 sec more - make sure it's smooth with no chunks.
Add the eggs and yolks and pulse until they are incorporated and the batter is velvety, about 30 sec - do NOT overbeat.
Pour the filling over crust
bake on the center rack until golden, about 1 hour.
When you open the rack and shift the pan the center 6 inches will jiggle more than the rest, like a loose jello jiggler. This is the trick to learn, you might slightly undercook or overcook the first time as you get used to this style.
Turn the oven off and crack open the door and let the cake cool about 30 mins
Eggnog Whipped Cream
Beat the whipped cream, eggnog and powdered sugar until stiff peaks