Eggnog Cheesecake Bars

My first semester as an MFA in creative writing student is coming to a close. So last night I took these festive cheesecake bars with me to class. Between discussing Borges's "Death and the Compass" and Saunders's "Sea Oak" (two discussions I ended up contributing nothing to, as I'm twenty-seven weeks pregnant and simply failed to be in the proper mood to discuss said stories -- at least I contributed a snack) my fellow prose-producing apprentices and I sampled the goods. The response was positive (more so to the bars than the stories), and this morning when I had one from the refrigerator, I thought it was even better. The only immediate alteration I would make is adding more butter to the crust. It was a bit dry.

Ingredients:
Crust:
16 graham crackers
1 tablespoon brown sugar
1 stick butter, melted (I would try using an additional 2 tablespoons)
1/2 teaspoon cinnamon

Filling:
2 8oz. packages cream cheese, room temperature (I used the 1/3 less fat variety)
1 cup granulated sugar
3/4 cup eggnog
3 eggs
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon

Directions:
Preheat oven to 350 degrees. In a food processor, combine and pulse all crust ingredients until fully crumbled and moistened. Press crust into a greased 9x13 inch baking pan.
In a large mixing bowl with a paddle attachment, whip cream cheese and sugar. Add eggs one at a time, beating after each addition. Add remaining ingredients, beat until well combined. Pour into crust lined pan. Bake 30 to 40 minutes, or until the edges are firm and the center has just stopped wobbling. Turn off oven, but leave bars in the oven with the door closed for 15 minutes. Then open the oven door and continue to let the bars cool approximated 20 minutes. The slow cooling process prevented my bars from cracking.
I topped my bars with 2 ounces of melted white chocolate and about a 1/3 cup of mini semi-sweet chocolate chips.