The recipe yield is:
In a bowl, combine wafers, nuts and butter. Press into a 9 inch springform pan. Bake at 325 degrees for 10 minutes. Let cool. Combine cream cheese, Velveeta, sugar and flour, mixing at medium speed on mixer until blended well. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, butter flavor and vanilla mixing until well blended. Pour over cooled crust and bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees and continue baking for 1 hour. Loosen cake from rim of pan; cool before removing rim from pan. Chill. Garnish with whipped cream, if desired.