Preheat your oven to 375°F (170°C). Grease a 9-inch cake pan with butter. Pulse gingersnap cookies in a food processor until fine crumbs. Combine with melted butter and press into the bottom of the pan. Refrigerate.

In a mixing bowl, beat together Philadelphia cream cheese, sour cream, sugar, cornstarch, and eggnog until smooth. Add eggs one at a time. Pour filling onto the crust.

Bake for approximately 45 minutes until slightly jiggly in the center. Turn off the oven, leaving the cheesecake inside for an additional 30 minutes. Cool on a wire rack.

Whip together whipping cream, powdered sugar, and eggnog until thick. Spread over the cooled cheesecake.

Cover with plastic wrap and refrigerate for at least 4 hours or overnight before serving.