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Blend all the nuts and chopped vanilla wafers into the melted butter and press the mixture into a buttered springform pan. Line the mixture about 1 1/2” up the sides of the pan and set aside.
Keep your mixer on the low setting throughout the mixing process. Beat the cream cheese until light and fluffy. Add the sugar a little at a time and continue beating until the mixture is creamy. Add one egg at a time and beat after each egg.
When the eggs have been mixed into the cream cheese, add the flour, lemon juice, and vanilla and mix well. Lastly, add the sour cream and beat well.
Pour the cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven and bake for 1 hour and 15 minutes. When the baking is finished. Turn off the oven. Prop open the oven door and let the cheesecake sit in the oven for 1 hour.
Remove the cheesecake from the oven and let it cool enough to put into the refrigerator for 24 hours. A cheesecake should be allowed to season in order for the flavor to ripen and become enriched. The wait will be worth it!