Preheat oven to 325°F.
Prepare a 10-inch springform pan with nonstick baking spray and by placing parchment paper in the bottom of the pan. Wrap foil around the outside of the pan. This will keep the water bath from seeping into the pan.
In a medium bowl, combine the crust ingredients and mix well. Using the bottom of a measuring cup, press the mixture into the bottom and up the sides of the pan. Set aside.
In a large bowl, mix cream cheese, sugar, and flour and mix on low speed. Do not overmix.
Add the eggnog, bourbon, nutmeg, cinnamon, and salt and mix on low speed until combined. Add eggs, one at the time, mixing slowly and scraping the sides after each additional egg. Pour batter into prepared pan and spread evenly.
Place pan covered in aluminum foil inside a roasting pan. Fill roasting pan with water until the water is halfway up the sides of the springform pan.
Bake for 1 hour and 30 minutes and turn off the oven for about 45 minutes, or until a toothpick comes out clean.
Remove cheesecake from oven, then remove the springform pan from the roasting pan and place pan on a cooling rack. Allow the cheesecake to come to room temperature, then refrigerate for 5 hours or overnight.