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For the crust, stir together crust ingredients and press onto the bottom of the spring pan and 1 inch ip the sides of a buttered 24 cm.spring pan. Fill immediately or chill up to 2 hours.
Preheat the oven to 325 degrees.
Filling: use your mixer on the lowest speed. beat the cream cheese no more than 30 seconds stop the bowl and scrape the beaters. Add the sugar in a stream, mixing no more than 30 seconds. Stop and scrape. Add Vanilla, lemon juice and one egg at a time mix only until each egg is absorbed no more than 30 seconds at a time. Stop and scrape after each addition.
Wrap aluminum foil around the bottom of the springform pan so that is at least 1 inch up the sides place the pan in a roasting pan and pour warm water into the pan to a depth of 1/2 inch.
Bake for 60 minutes or untl lightly colored and firm except for the very center.
Remove from the pan of hot water.
Remove the foil and cool completely on a rack. Wrap the cheese cake in plastic or foil and chill overnight before unmolding..