Brush melted butter all over the inside of an 8 inch springform pan. Line the bottom of the pan with parchment paper and brush it with melted butter. Set the pan aside.
In a medium sized bowl, mix together graham crumbs, melted butter, and granulated sugar. Once combined, press it firmly onto the bottom and slightly up the sides of the prepared pan. Place the pan into the air fryer basket but don’t bake it yet.
In a clean bowl, use a hand mixer to cream the cream cheese until smooth. Beat in the eggs, one at a time. Add the sweetened condensed milk and vanilla extract. Beat until creamy.
Scrape the cream cheese mixture into the prepared crust. Smooth the top and cover with foil.
Bake the cheesecake at 300°F for 25 minutes or until almost set.
Cool at room temperature for at least 30 minutes before wrapping the cheesecake and placing it in the fridge to chill for 6 hours.
When ready to serve, top it with cherry pie filling.
