In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Combine milk and lemon juice; add to cream cheese mixture just until blended. Add eggs; beat on low speed just until combined.
Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.
Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Top with cherry pie filling. Refrigerate leftovers. Yield: 12 servings.