I hadn’t intended on making this annual treat this year but my husband’s work is having a potluck today and he committed to make ‘his famous, eggnog cheesecake’. 
Hmmmm…his.  We’ll chat about that after the holiday season.
Anyway, so I unexpectedly baked last night. 🙂
I’ve updated the recipe this year to allow for optimum nog.
Begin my crushing enough gingersnaps to give you 2 cups of crumbs (I used about 20 cookies).

 Add 1/2 cup of sugar and 6 T. of melted butter.
 Press into a pan and bake until firm-10 minutes at 330 degrees.
 While that is baking take:  1 1/2 tsp. nutmeg, 1/2 tsp. cloves, 1/2 tsp allspice, 1 tsp. ginger, 1 cup sugar, 1 tsp. vanilla, 1/4 cup flour, 2×250 gram packages of cream cheese (don’t use the half fat stuff), 250 grams of chevre (this gives the cake that great tang that a really good cheesecake has you can just add more cream cheese if you’d like).  Mix like heck.
 Add 2/3 cup of brandy or rum (I used screech).
 2/3 cup whole milk and 3 eggs.
 Pour into your springform pan with the prepared crust.
 Bake at 330 for 30 minutes and then turn off the oven and leave the cake in for the next 30 minutes. 
This SHOULD stop you cake from cracking. 
Last night it didn’t. 
After adding some coins into the swear jar.
 Melt: 250 grams of dark chocolate (in a bowl over simmering water) and cover-up the cracks.
See.  A bit of chocolate really does solve everything.