1. Preheat oven to 350° F. Lightly grease a 12-cup mini cheesecake pan. In food processor or large bowl, combine crust ingredients. Divide evenly between pan cups. Press down firmly to create an even crust. Bake for 5 minutes. Reduce oven temperature to 325° F. 
2. While crust bakes, beat together sugar and cream cheese in large bowl or stand mixer. Add eggnog, flour, vanilla, nutmeg and salt. Mix until well-blended. Add egg, mixing only until just combined. Once crust is ready, fill cheesecake cups 3/4 full. Bake for 15 to 18 minutes or until centers are slightly jiggly. Allow to cool in refrigerator for 4 hours or overnight. Serve with fresh sweetened whipped cream and a dusting of nutmeg. 

Calories: 240, Fat: 21 g (13 g Saturated Fat), Cholesterol: 77 mg, Sodium: 276 mg, Carbohydrates: 9 g, Fiber: 1 g, Protein: 4 g.