Preheat oven to 325°F.
Add graham crackers and walnuts to WildSide jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir. Add 2 tbsp (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.
Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter." Pour mixture over crust. Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan. Refrigerate for 4 hours before serving.
Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.