Preheat the oven to 325°F. Butter a springform pan and set it aside.

In a bowl, combine 1/4 cup finely chopped pecans, 1/4 cup finely chopped almonds, 1/4 cup finely chopped walnuts, and 3/4 cup finely chopped vanilla wafers. Stir in 2 tablespoons melted butter until the crumbs and nuts are evenly moistened.

Press the crumb mixture into the bottom of the buttered springform pan and up the sides to about 1 1/2 inches. Set the prepared crust aside.

Place 1 1/2 pounds cream cheese in a large mixing bowl. Keep the mixer on the low speed and beat the cream cheese until light and fluffy.

With the mixer still on low, add 1 1/3 cups sugar gradually (a little at a time), beating until the mixture is creamy after each addition.

Add 5 eggs, one at a time, beating on low after each egg just until combined.

Add 1/4 cup flour, 2 teaspoons lemon juice, and 2 teaspoons vanilla. Mix on low until these ingredients are fully incorporated.

Add 16 ounces sour cream and beat on low until the batter is smooth and well combined. Avoid overbeating.

Pour the cream cheese mixture 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, and let the cheesecake sit in the oven for 1 hour.

Remove the cheesecake from the oven, cool to room temperature, then refrigerate for 24 hours before serving to allow the flavor to develop.