Eggnog Cheesecake Bars

Eggnog cheesecake bars? 
Yes... please.
A little Martha recipe I found online, the texture is soft and fluffy and the taste is great.  
My only complaint with these bars is that they are a little hard to pick up and eat like a normal bar cookie.
My suggestion?  It would be a great dessert to do in a low tart, quiche or pie pan and just serve in wedges with a fork instead of trying to bars.  Just an idea... I believe that this recipe would fit very nicely in a standard pie dish.

(Disregard the butter in this picture, I only used 4 Tbsp, not the cup I show here)

Makes about 21 bars
Ingredients

Vegetable oil cooking spray, for pan

Crust

12 graham crackers, finely ground (1 1/2 cups)

3 tablespoons sugar

2 ounces (4 tablespoons) unsalted butter, melted

Filling

1 pound cream cheese, room temperature

3/4 cup sugar

2 large eggs

1 large egg yolk

3/4 cup eggnog

1 tablespoon plus 1 1/2 teaspoons all-purpose flour

1 tablespoon plus 1 teaspoon brandy

1 teaspoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg, plus more for dusting

1/4 teaspoon salt

Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Line the pan with a piece of parchment paper that goes over the edges.  This will help you get it out of the pan easily.

Stir together graham crackers, 3 tablespoons sugar, and the melted butter. I used my food processor to make short work of this. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.

Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. 

Bake until just set, 40 to 45 minutes. 

Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.    Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving. Bars can be refrigerated for up to 5 days.