For the Crust:

1. Lightly grease a 7- to 8-inch springform pan.
2. Combine the cracker crumbs, melted butter, and sugar in a medium bowl, and stir together until the crumbs feel like wet sand. Press the mixture firmly into the bottom of the greased pan. (Do not press up the sides.) Freeze while making the filling.

For the Filling:

1. Using an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Add the sugar and beat until combined. Add the eggs, one at a time, and beat until each are well incorporated, stopping to scape down the sides of the bowl occasionally. Add the sour cream and vanilla, and beat just until smooth.
2. Pour the cheesecake filling over the frozen crust, then gently tap the pan several times on the counter to remove any large air bubbles.
3. Carefully place the pan in the air fryer basket.
4. Air fry on the Bake setting at 300°F until the center barely wobbles, about 20 minutes. If needed, continue cooking 2 minutes intervals until the cheesecake is done.
5. Once the cheesecake is done, turn off the air fryer, crack the air fryer basket, and let it cool for 30 minutes.
6. Remove the pan from the basket and cool completely on a wire rack. Cover and chill for at least 4 hours or overnight. Serve each slice with fresh fruit and whipped cream or cherry pie filling.