How to Make It
Prepare the Crust: Lightly grease sides and bottoms of each cavity of a mini cheesecake pan (alternatively, use a muffin tin and line with cup liners). Pulse cookies in a food processor until finely ground, about 20 (1-second) pulses. Drizzle in butter, and continue to pulse until mixture is evenly moistened. Scoop a heaping tablespoon of cookie crumb mixture into prepared pan cavities. Press down evenly with a shot glass or a spoon. Chill 10 minutes or until ready to use.
Prepare the Filling: Beat together cream cheese, eggnog, and sugar with an electric hand mixer on medium-high speed in a medium bowl until fluffy and incorporated, about 2 minutes. Beat heavy cream in a separate bowl on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold into cream cheese mixture until combined. Spoon filling over top of crusts in pan, and chill until fully set, at least 4 hours and up to overnight. Top with whipped cream and sprinkle with nutmeg; serve chilled.