In a small saucepan over medium heat, add cranberries, sugar and water. Stir occasionally, cooking until cranberries have all burst. Press mixture through a fine mesh strainer into a clean bowl. Discard solids. Cover and chill.

Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Lightly grease parchment with baking spray.

In a food processor, combine crust ingredients. Press firmly onto bottom of prepared baking pan, creating an even layer. Bake for 8-10 minutes.

In a large bowl or stand mixer, beat cream cheese with sugar until smooth. With mixer on low, add eggnog, vanilla, salt, nutmeg and flour. Gradually increase speed while adding remaining two eggs. Beat just until mixture is combined and no lumps remain. Pour filling onto prepared crust, spreading evenly.

Dollop cranberry puree over filling. Use a toothpick or knife to swirl cranberry puree.

Bake for 40 minutes or until filling is set. Cool in pan until cheesecake is room temperature. Transfer to refrigerator to cool completely. When cheesecake is sufficiently chilled, carefully grab parchment paper to remove cheesecake from pan. Slice into equal squares. Serve immediately or store chilled until ready to eat.