Mix all nuts and vanilla wafer crumbs with melted butter and press in the
buttered spring pan, trying to line the sides as much as possible about 1
1/2" up the sides of the pan, set aside.
Start by beating the cream cheese until light and fluffy. Keep the mixer on
a low setting throughout the beating and mixing process. Add the sugar a
little at a time and continue beating until creamy. Add one egg at a time
and beat after each egg. When eggs have been mixed into the cream cheese add
flour, vanilla and lemon juice, mix well. Add the sour cream last and beat
Pour cream cheese into the spring pan. Place on the top rack in the middle
of a 325 degrees preheated oven for one hour and 15 minutes. When time is
up, prop open oven door and leave in oven for one hour. After one hour,
remove from oven. Let cool enough before the cheesecake is put into the
refrigerator for 24 hours. A cheesecake should season. The wait is worth it.
The flavor ripens and becomes enriched.