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1
Prepare a 7- or 8-inch springform pan that fits your air fryer basket. Lightly grease it to prevent sticking.
2
Make the crust by combining crushed graham crackers, melted butter, and granulated sugar until it resembles wet sand.
3
Press the crust mixture into the springform pan, packing it down into a flat, even layer. Freeze while preparing the filling.
4
In a stand mixer bowl, beat the softened cream cheese on medium speed until very smooth and creamy. Ensure it's at room temperature to avoid lumps.
5
Add granulated sugar and mix on medium speed until combined.
6
Add the two room-temperature eggs one at a time, mixing well after each addition.
7
Scrape down the bowl and beater thoroughly to ensure no unmixed cream cheese remains. Mix on medium-low speed briefly.
8
Fold in the vanilla and sour cream, mixing until the filling is completely smooth and homogeneous.
9
Pour the filling into the chilled crust. Gently shake and tap the pan to release air bubbles, which can cause the cheesecake to crack.
10
Carefully transfer the cheesecake to the air fryer basket. Set to bake at 300°F for 20 minutes. If your fryer runs hot, start at 16 minutes and check. The cheesecake is done when the center has a slight wobble.
11
Once cooked, crack open the air fryer basket slightly and let the cheesecake cool inside for 30 minutes to cool gradually and prevent cracking.
12
Remove from the air fryer and place on a wire rack to cool completely. Refrigerate for 4 hours or overnight to set before slicing.
13
Run a small knife or offset spatula around the edges and bottom of the pan to help the cheesecake release. Transfer to a serving plate and slice.
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