Preheat oven 350º. Grease 8x8 inch cake pan.
Blend together flour, ginger, nutmeg, cinnamon, cloves and salt, set aside.
With electric mixer beat butter and brown sugar until fluffy.
Mix in vanilla and egg.
Blend in flour mixture, just until combined, don't over mix.
Pour into cake pan and spread evenly.
Bake 350º for 20 minutes or until the top is lightly browned.
Prepare cheesecake batter while brownie crust bakes.
Using and electric mixer beat cream cheese with sugar until fluffy.
Add eggnog and vanilla, mix until combined.
On low speed add eggs, one at a time.
When brownie based is baked, reduce heat to 300º.
Remove from oven and pour cheesecake mixture on top of brownie base.
Return to oven and continue to bake 40-50 minutes until top has browned slightly.
Cool at room temperature. Then cover and refrigerate until ready to serve.
Top with whipped cream and a sprinkle of nutmeg.