1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly combined.

3. Press the crust mixture firmly into the bottom of the springform pan.

4. Bake the crust for 8 to 10 minutes, then remove it from the oven and let it cool slightly.

5. In a large bowl, beat the cream cheese until smooth and creamy.

6. Add 3/4 cup sugar and flour, then mix until fully combined.

7. Blend in the sour cream, eggnog, vanilla extract, and nutmeg until smooth.

8. Add the eggs one at a time, mixing on low speed just until incorporated after each addition.

9. Pour the filling over the cooled crust and smooth the top.

10. Bake for 50 to 60 minutes, until the edges are set and the center still has a slight jiggle.

11. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour.

12. Remove the cheesecake and cool to room temperature.

13. Cover and refrigerate for at least 6 hours or overnight.

14. Garnish with whipped cream, sugared cranberries, rosemary sprigs, and caramel drizzle before serving.