1. Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy lifting.

2. In a medium bowl, mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter until the texture looks like wet sand.

3. Press the crust mixture firmly and evenly into the bottom of the prepared pan.

4. Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

5. In a large bowl, beat the softened cream cheese until completely smooth.

6. Add the granulated sugar and mix until combined.

7. Pour in the eggnog, then add the eggs, vanilla extract, nutmeg, flour, and salt.

8. Mix just until the filling is smooth and creamy, being careful not to overmix.

9. Pour the cheesecake filling over the pre-baked crust and smooth the top with a spatula.

10. Bake for 32 to 36 minutes, until the edges are set and the center still has a slight jiggle.

11. Cool the bars at room temperature for 1 hour.

12. Transfer the pan to the refrigerator and chill for at least 4 hours, or overnight for the cleanest slices.

13. Lift the chilled cheesecake out of the pan using the parchment, slice into bars, and dust lightly with extra nutmeg if desired.