Add the cream cheese to the bowl of a stand mixer, and using the paddle attachment beat the cream cheese until it's light & fluffy- at least 4 minutes.
Add the sugar, and beat again- this time for 5 minutes.
Add in the flour, mixing until evenly incorporated.
Next Add the eggnog, vanilla, cinnamon and nutmeg- mixing just until blended.
One at a time, add the eggs and then the yolk, one at a time and mixing as little as possible after each one- JUST until combined. Pour the mixture into the spring form pan and spread evenly out over the crust.
Lift the pan an inch or two above the counter top and drop it. Do it 2-3 times to remove any trapped air bubbles.
Bake the cheesecake at 325 degrees for 60-70 minutes. Do NOT open the oven before then or you'll cause cracking. Turn off the oven, crack the door, and allow the cheesecake to cool for another hour.
Remove the cheesecake from the oven. Run a hot knife in between the edges of the cheesecake and the pan to 'release' it. Let the cheesecake cool completely, around 2-3 hours. Cover the cheesecake, without touching it, with foil and refrigerate overnight or up to 24 hours.