Collect all necessary ingredients needed to make the cheesecake.
Place 25-30 lemon Nilla Wafer cookies into a food processor fitted with a metal blade.
Process the cookies until fine crumbs form.
Place 1/4 cup unsalted butter in microwave and heat until melted. Add melted butter to cookie crumbs. Mix until blended.
Press cookie crumb mixture evenly into the bottom of a 9-inch greased springform pan and place it into the freezer.
Clean out the food processor bowl and add the cream cheese and sugar into the clean bowl. Process until smooth.
Add cracked eggs one at a time mixing until just blended.
Zest one lemon, cut it in half and juice it using the hand juicer.
add the lemon juice, lemon zest, and vanilla to the cream cheese mixture and mix until just blended.
Pour final cheesecake mixture evenly into frozen crust.
Place cheesecake into a turkey oven bag. Place this into a preheated water bath and cook in a 325 degrees F oven for 55 minutes or until the center of the cheesecake just jiggles.
Carefully remove the cheesecake from the water bath and place on a wire rack to cool for two hours. Cover with plastic wrap and refrigerate for at least six hours prior to serving.