Eggnog Cheescake

3 (8 ounce) packages of cream cheese, softened
1 Cup white sugar
3 Tbsp. all purpose flour
¾ Cup eggnog
2 eggs
2 Tbsp. rum extract (don't worry...no alcohol)
1 tsp. ground nutmeg
1 tsp. cinnamon
18 mini graham cracker pie crusts or 2 large Crusts

Preheat oven to 425 degrees. Soften cream cheese. Blend with sugar, flour, eggnog, and eggs. Add rum extract, nutmeg, and cinnamon. Pour into graham cracker pie crusts. Bake at 425 for about 8 minutes. Reduce heat to 250 degrees. Continue baking for about 20 minutes or until firm to touch. (Longer for larger pies) Remove and cool. Refrigerate. Serve with whipped cream and a sprinkle of cinnamon.