Prepare Your Pan: First, let’s get our stage ready. We’ll need a 6-inch springform pan or a 6-inch oven-safe dish that fits comfortably in your air fryer basket. Line the bottom with parchment paper and lightly grease the sides. This ensures a clean release.

Craft the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix it all together until it resembles wet sand. Press this mixture firmly and evenly into the prepared pan. You can use the back of a spoon or the bottom of a glass for a really compact crust. Pop this into the freezer for 10-15 minutes while you prepare the filling.

Pre-Bake the Crust (Optional): If you prefer a slightly crispier crust, you can pre-bake it in your air fryer at 325°F (160°C) for 5 minutes. Let it cool completely before adding the filling.

Whisk the Cream Cheese: In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until it's wonderfully smooth and creamy, with no lumps. This is key to a velvety cheesecake.

Add Sugar and Vanilla: Gradually beat in the 1/2 cup of granulated sugar until just combined. Don't overmix! Then, stir in the vanilla extract.

Incorporate Eggs and Sour Cream: Beat in the eggs one at a time, mixing just until each egg is fully incorporated. Overmixing eggs can introduce too much air, leading to cracks later. Finally, gently fold in the sour cream and fresh lemon juice (if using).

Pour and Prepare for Air Frying: Pour the cheesecake filling over your chilled graham cracker crust. Gently tap the pan on the counter a few times to release any air bubbles. Lightly cover the top of your cheesecake pan with aluminum foil to help distribute heat gently and prevent over-browning.

Air Fry to Perfection: Carefully place your covered cheesecake pan into the air fryer basket. Air fry at 300°F (150°C) for 25-30 minutes. The exact timing can vary slightly depending on your air fryer model. After this time, check on it. The edges should be set, but the center should still have a slight jiggle. If it’s still very liquidy, air fry for another 5-10 minutes, checking frequently.

Cooling and Chilling: Once baked, turn off your air fryer and open the basket. Let the Air Fryer Cheesecake cool down inside the air fryer for about 10-15 minutes with the power off and the basket slightly ajar. Then, remove it, uncover, and let it cool completely on a wire rack at room temperature for at least an hour.

Finally, and this is the hardest part, transfer it to the refrigerator to chill for a minimum of 4 hours, or ideally, overnight.

Serve and Enjoy: Once fully chilled, run a thin knife around the edge of the pan before releasing the springform sides. Top with your favorite fresh berries or a dollop of whipped cream, and serve this delightful creation.