In a large mixing bowl, use a fork to combine the crushed cookies with the melted butter. Press mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate crust while you work on the filling.

Place chocolate chips in a medium bowl. Pour eggnog into a saucepan, stirring over medium heat until it just begins to simmer. Pour over the chocolate, cover with plastic wrap, and allow to sit for 2-3 minutes. Remove wrap, and stir until smooth.

In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl and return bowl to mixer. Replace whisk attachment with paddle attachment.

To the mixing bowl, add the cream cheese, vanilla, salt and spices. Beat on high until smooth and creamy. Add the white chocolate-eggnog mixture, and continue beating until combined. Add half of the of the whipped cream, beating until just combined. Remove bowl from mixer and fold in the rest of the whipped cream.

Pour the filling into the crust and use a spatula or butter knife to create a smooth surface on top. Refrigerate for at least 4 hours, or overnight.

In the chilled bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream until soft peaks form. Add the powdered sugar and vanilla and continue beating until stiff peaks form.

Transfer whipped cream to a large piping bag fitted with a star tip, and pipe rosettes around the border of the pie. Sprinkle each rosette with a dash of cinnamon. Slice, serve, and enjoy!