In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan to form an even layer. Place the pan in the freezer while you prepare the filling.

In another bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the sugar and continue to mix until well incorporated.

Mix in the vanilla extract, then add the eggs one at a time, beating after each addition until just combined.

Add the sour cream and salt, mixing gently until the batter is smooth and well combined.

Pour the cream cheese mixture over the chilled crust, smoothing the top with a spatula.

Preheat your air fryer to 320°F (160°C).

Once preheated, carefully place the springform pan into the air fryer basket.

Cook for about 30 to 35 minutes, or until the edges look set but the center is still slightly jiggly.

Once finished, turn off the air fryer and let the cheesecake cool in the basket for around 10 minutes before transferring it to the refrigerator.

Chill for at least four hours, preferably overnight, to firm up completely.

When ready to serve, take the cheesecake out of the refrigerator and let it sit at room temperature for about 15 to 20 minutes.

Carefully remove the sides of the springform pan and serve with your favorite toppings.