Vegan Eggnog Cheesecake

0 Preheat the oven to 350 degrees(F).
1 In a large mixing bowl, add all the crust ingredients and stir to combine. Make sure the butter is even distributed and the graham cracker crumbs should stick together if squeezed. 
2 Pour into a 9 inch springform pan and press the crumbs down evenly and firmly to create the crust. 
3 Bake for 5 minutes. Remove from the oven and set aside. 
4 Increase the oven temperature to 375 degrees(F).
5 Now, make the cheesecake filling. Drain the block of tofu and squeeze some of the liquid out of the tofu over the sink. Then put the tofu into a blender.
6 Add the remaining cheesecake filling ingredients to the blender and blend on high until completely smooth. It may take a few minutes. If you can't get the blender going and blending easily, add a tiny bit more eggnog until it blends easily.
7 Once the filling is completely smooth, pour it into the springform pan, on top of the crust.
8 Bake for 40-45 minutes. The center will still be a little jiggly, but it should look mostly firm. This cheesecake tends to crack a bit, if that doesn't bother you, you can bake just normal without a water bath. If you want to make sure you don't get any cracks, you can bake this cheesecake in a water bath.
9 Once the cheesecake is done, let cool on the counter for about 30 minutes, then chill in the fridge for at least 4-6 hours. I prefer to make it the day before serving and chill over night. 
10 Right before serving, make the topping. Stir together the whipped topping, cinnamon and nutmeg. Spread on top. Serve with extra cinnamon or nutmeg if desired.