preheat the oven to 350°

line an 8x8 baking pan with parchment paper, if you want you can use binder clips on the sides to hold the paper in place, set aside

blitz the gingersnaps in the food processor until they're fine crumbs

add the sugar and butter, and pulse to combine

press the crumbs into the prepared pan

bake for 8 minutes, then remove and let cool while you finish the filling

meanwhile, beat the cream cheese and sugar together with a mixer or stand mixer until smooth

stir in the eggnog, eggs, and sour cream until well combined, no need to whip them, just get them mixed in well (you don't want air bubbles)

sprinkle the flour over the top and stir to combine

add the spices and vanilla, stirring again

pour into the prepared crust

bake in the oven for 25 minutes

cool on a wire rack

cover well and refrigerate for at least a day before serving for best results