PREHEAT oven to 325°F.
MIX graham cracker crumbs, butter and 1 Tablespoon sugar in a bowl. Press into the bottom of a 9x13 baking pan.
BEAT cream cheese, 2/3 cup sugar, eggnog and vanilla until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Gently pour over crust.
BAKE for 45 minutes or until center is almost set. Run knife around the rim of a pan to loosen the sides; cool. Refrigerate for 4 hours.
WHEN ready to serve, slice into squares and sprinkle with eggnog spice or nutmeg.