Step 1

Take the graham crackers and add them to a food processor. Continue to blend and pulse until they are finely crushed. Place into a small mixing bowl.

Step 2

Add the melted butter to the graham crackers and mix until fully combined. Set aside.

Step 3

Add butter to the bottom and sides of the 7" Springform pan. Place a piece of parchment paper on the bottom of the pan.

Step 4

Press the graham cracker mixture into the bottom of the pan. Use a spoon to press the graham cracker crust down firmly.

Step 5

In a medium mixing bowl, use a hand mixer or a stand mixer on medium speed to blend the room temperature cream cheese until creamy and smooth. Add the eggs, condensed milk, and vanilla to the cream cheese and blend on medium speed until the mixture is completely smooth. About 2 minutes.

Step 6

Pour the cream cheese mixture over the graham cracker crust. It will fill almost completely up to the rim of the 7" cheesecake pan.

Step 7

Carefully place the springform pan into the basket of the Air Fryer. (You do not preheat the Air Fryer for this recipe).

Step 8

Bake in the Air Fryer at 300 degrees Fahrenheit for 20-22 minutes, or until the center is no longer jiggling. (It will still wiggle, but won't be a wet jiggle.) If needed, continue to add 2 minutes increments at 300 degrees Fahrenheit until the center is perfect.

Step 9

Carefully remove the springform pan from the Air Fryer basket and allow it to chill in the refrigerator for 6-8 hours, or overnight.

Step 10

Once chilled, carefully remove the circular sides of the springform pan and place the cheesecake on a serving platter. Top with the cherry pie filling just before slicing and serving.