Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, ensuring it hangs over the edges for easy removal later.

Combine the gingersnap cookie crumbs with the melted salted butter in a medium bowl. Mix until well-blended and press the mixture firmly into the bottom of the prepared pan to form a solid crust.

Beat the softened cream cheese and sugar together in a large bowl until smooth. Add in the flour, eggnog, vanilla, and nutmeg, mixing until just combined.

Incorporate the eggs, adding them one at a time and mixing briefly until just combined.

Pour the cheesecake filling over the gingersnap crust, using a spatula to smooth the top.

Bake the bars for 35–40 minutes until the edges are set with a slight jiggle in the center.

Cool the bars completely at room temperature before transferring them to the refrigerator. Allow them to chill for at least 2 hours.

Garnish your chilled bars with a swirl of whipped cream, a sprinkle of fresh raspberries, and a touch of thyme just before serving.