Elizabeth's Cheesecake

1/4 cup finely chopped pecans
1/4 cup finely chopped walnuts
1/4 cup chopped almonds
3/4 cup chopped vanilla wafers
2 Tbs melted butter

1 1/2 lbs cream cheese
1 1/3 cups white sugar
5 eggs
16 ounces sour cream
1/4 cup flour
2 tsps vanilla extract
2 tsps lemon juice

1.  Mix all nuts and vanilla wafer crumbs with melted butter and press into 9-inch butters springform pan.  trying to line the sides as much as possible, about 1 1/2 inches up the side of pan, set aside.

2.  All filling ingredients should be at room temperature.
3.  Beat the cream cheese until light and fluffy with an electric mixer set on low, keep on low for entire process.  add sugar a little at a time and continue beating until creamy.  Add one egg at a time, beat after each egg.  Add flour, vanilla and lemon juice, mix well.  Add sour cream and beat well.  Pour over crust in springform pan. 
4.  Place on top rack in the middle of a 325 degree oven for 1 hour and 15 minutes.  When time is up turn oven off, prop open oven door and leave in oven for 1 hour. 
5.  Remove from oven and let cool the refrigerate for 24 hours.