1. Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly moistened.

2. Press the mixture into the bottom of a 9-inch springform pan and bake for 8–10 minutes. Let it cool completely.

3. In a large bowl, beat cream cheese until smooth. Add remaining sugar and mix until well combined.

4. Add eggnog, eggs (one at a time), flour, vanilla extract, nutmeg, and sour cream. Mix until just combined—do not overmix.

5. Pour filling over the cooled crust. Place the pan into a larger roasting dish and add hot water to create a water bath.

6. Bake for 55–65 minutes or until center is slightly jiggly but edges are set.

7. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.

8. Remove and let sit at room temperature for another hour. Then chill in fridge for at least 4 hours or overnight.

9. Before serving, garnish with rosemary sprigs and pomegranate seeds. Slice with a warm, clean knife for perfect presentation.