For crust, combine crushed wafers, flaked coconut, and the 1/2 cup nuts. Stir in melted butter. Press mixture onto bottom and 1 inch up sides of an ungreased 9-inch springform pan. Set pan aside.
For filling, beat cream cheeses in a large mixing bowl until smooth. Add sugar, beating on medium to high speed until smooth. Add whole eggs and egg yolk all at once. Beat on low speed just until combined. Stir in vanilla, lemon juice, and the 1/3 cup nuts.
Pour filling into crust-lined pan. Place in a shallow baking pan. Bake in the pre-heated oven for 45 to 50 minutes or until center appears nearly set when gently shaken.
Cool in springform pan on a wire rack for 15 minutes. Loosen crust from sides of pan with a thin-bladed knife or narrow spatula and cool 30 minutes more. Remove sides of pan; cool 1 hour. Cover and chill at least 4 hours or up to 24 hours.
To serve, sprinkle with toasted coconut. If desired, top with carambola slices. Makes 12 servings.