Finely crush cookies using a food processor. Mix together the cookie crumbs, brown sugar, and butter in a large bowl until combined.
Transfer 1 cup of the mixture to a 7-inch springform pan and use a measuring cup or your hand to press down to form a smooth surface. Keep springform in the refrigerator until ready to use. Do not refrigerate the remainder of crumbs.
In a large bowl or mixer, beat cream cheese until smooth. Add whipped topping and mix to combine.
In a separate bowl, combine pudding mix with eggnog and vanilla extract, whisking until it begins to thicken, about 1 minute.
Pour the pudding mixture into the bowl with cream cheese. Add powdered sugar, cinnamon, and nutmeg; beat until fully incorporated.
Pour 1 ½ cups (about 12 oz.) of the filling mixture into the springform pan with the crust, then freeze for 30-60 minutes. Carefully transfer cheesecake to a large baking sheet and return to the freezer.
Repeat the process making three more cheesecakes with the remainder of the ingredients keeping them frozen. When all are done and frozen, transfer to a serving plate by stacking them on top of each other.
Keep refrigerated until ready to serve. Sprinkle the top layer with nutmeg before serving if desired. Serve with whipped cream.
Repeat the process making three more cheesecakes with the remainder of the ingredients keeping them frozen next to each other on a baking sheet. When all done and frozen, transfer to the serving plate by stacking them on top of each other.
Keep refrigerated until ready to serve. Sprinkle the top layer with nutmeg before serving. Serve with whipped cream.
~ Free Tips ~
Make ahead. It takes some time to assemble the cake and it needs to defrost before serving.
To speed up the process, use two 7-inch springform pans. Make sure each layer is completely frozen before stacking them. I wasn't patient as you can see from the photos.
Finely crush cookies in batches. You don't want any large pieces left as they'll stay hard. You can make one regular cheesecake instead of stacking them, using a 9 or 10-inch springform.
To cut the cake for serving, keep a large serrated knife dipped in hot water. Clean the knife after each slice and warm it again in the water for the next slice.