Mix the biscuit crumbs, melted butter, and sugar well then place the mixture in a 9 inches springform. Press the crumbs mixture into the bottom and sides of the springform then bake for 8-10 minutes.
In a mixing bowl, combine cream cheese and sugar using an electric whisk until well combined followed by eggnog and vanilla extract, mix again. After that, add the eggs one by one and mix. Wrap the bottom of the springform with foil then pour the mixture over the crust (in the springform).
Place the springform on a baking sheet filled with water (about 1-2 inches). Bake for an hour then turn off the heat. Keep the cheesecake in the oven for another hour. Then get the springform out of the foil and refrigerate for 6 hours.
Making the Topping: In a separate bowl, whisk heavy cream, sugar, and eggnog until stiff peaks form. After that, spread the heavy cream mixture on top of the cheesecake and keep some of the mixture to put in a piping bag and make small pulps on top of the cheesecake.
Finally, sprinkle some ground cinnamon on top and serve.