For the filling: In a large bowl, beat the cream cheese and sugar at low speed until soft and no lumps remain, stopping to scrape the bowl once or twice. Add the eggs one at a time, mixing until each egg disappears before adding the next. Scrape the bowl and mix for 30 seconds more.
Stir in the vanilla, sour cream, eggnog, and nutmeg. Mix just until the mixture is smooth.
Pour the batter into the prepared pan, and bake for 45 to 50 minutes.
Bake the cheesecake for 1.5 hours.
To garnish: Sauce with raspberry coulis and arrange raspberries in a circular fashion.