Eggnog Cheesecake With Gingersnap Crust

The 15-minute preparation, which includes a three-ingredient cake, is very simple, thanks to the possibility of using chilled or canned eggnog. Our test kitchens tested both options and got the same pleasure from the results.
Combine the first 3 ingredients; place the mixture on the bottom of a 10-inch spring-loaded pan.Beat the cream cheese with an electric mixer on medium speed until smooth; add the eggs 1 at a time, whisking until smooth after each addition. Add 1 1/2 cups eggnog and beat until smooth. Add 2 cups powdered sugar and 2 tablespoons flour; gently pour the cream cheese mixture into the prepared pan.Bake at 325 ° C for 1 hour. Turn off the oven. Let the cheesecake sit in the oven with the door closed for 1 hour. Transfer to a wire rack and allow to cool completely. Cover and refrigerate for at least 8 hours.Beat the whipped cream on high speed with an electric mixer until stiff peaks form; add the remaining 1/2 cup eggnog. Spread the mixture evenly over the cooled cheesecake and garnish as desired.