Preheat the oven to 325°F (160°C).

Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a bowl until it’s evenly moistened.

Press the crumb mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let it cool completely.

Beat the cream cheese in a large bowl until smooth. Gradually add the remaining sugar.

Incorporate the eggnog, eggs (one at a time), flour, vanilla extract, nutmeg, and sour cream into the cream cheese mixture.

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

Bake for 55–65 minutes until edges look set but the center still jiggles.

Cool in the oven for 1 hour with the door slightly cracked. Chill at room temperature for another hour, then refrigerate for at least 4 hours or overnight.

Garnish with fresh rosemary and pomegranate seeds before serving.