Instructions:

1. Spray a cake pan with cooking spray. Then take a medium-sized bowl
2. Crush the crackers or cookies
3. Cut a piece of parchment paper to fit the cake pan. Transfer the crushed cookies to the cake pan and add the melted butter
4. Combine the butter with the crushed cookies until you get the texture of wet sand
5. Spread the cookie mixture evenly on the bottom and up the side of the cake pan. Freeze the cake pan for 20 minutes
6. Add cream cheese, sour cream, brown sugar, granulated sugar, and flour into a bowl
7. Combine all the ingredients into a light and fluffy mixture using a hand mixer or a whisk. Then add vanilla extract, and a pinch of salt, and stir to combine
8. Now add the eggs one at a time. Whisk until the egg is incorporated into the cream cheese batter before adding the next
9. Take the cake pan out of the freezer and pour the batter into the cake pan on top of the cookie crust
10. Preheat the Air Fryer to 350℉/175℃ for 3 minutes. Cook the cheesecake for 30 minutes
11. Check the cake halfway through the cooking time. If the cheesecake browns too fast you can cover it with aluminum foil
12. Switch off the Air Fryer but leave the cheesecake in the Air Fryer for 30 minutes
13. Place on a wire rack to cool. When it has cooled cover it with plastic wrap and put it in the fridge for 4 hours or up to overnight.