Instructions

• Preheat the oven to 325°F. Butter a springform pan.
• In a bowl (or food processor), combine the 1/4 cup finely chopped pecans, 1/4 cup finely chopped almonds, 1/4 cup finely chopped walnuts, 3/4 cup finely chopped vanilla wafers, and 2 tablespoons melted butter. Stir or pulse until the dry ingredients are evenly moistened.
• Press the mixture firmly into the buttered springform pan, spreading it over the bottom and about 1½ inches up the sides. Set the prepared crust aside.
• Fit a mixer with the paddle or beaters and keep it on the low speed for all mixing steps. Add 1 1/2 pounds cream cheese to the mixer bowl and beat on low until light and fluffy.
• With the mixer running on low, add 1 1/3 cups sugar a little at a time and continue beating until the mixture is smooth and creamy. Stop occasionally to scrape the bowl sides as needed.
• Add the 5 eggs one at a time, beating on low and mixing each egg in completely before adding the next. Mix only until each egg is incorporated.
• Add 1/4 cup flour, 2 teaspoons lemon juice, and 2 teaspoons vanilla; mix on low until combined.
• Add 16 ounces sour cream and beat on low until the batter is smooth and evenly combined.
• Pour the cream cheese filling into the prepared crust and smooth the top. Place the pan on the middle oven rack and bake at 325°F for 1 hour and 15 minutes.
• When baking is finished, turn off the oven, prop the oven door open about 1 inch, and let the cheesecake sit in the oven for 1 hour.
• Remove the cheesecake from the oven, allow it to cool until it is safe to handle and not hot, then refrigerate for 24 hours before serving.