1. Start with the base – add the cookies to a freezer bag and crush them with a rolling pin to get very fine crumbs. Add the sugar and melted butter and mix to combine. Add the crumbs to a 7-inch (18 cm) round baking tin with a loose bottom* and press them down to create a compact and even layer. Set aside.

2. In a large bowl mix cream cheese, sour cream, sugar, lemon juice, and vanilla extract until well combined – using a spatula only is fine here. Add the eggs one after another and mix well after each addition. Pour the filling into the prepared baking tin and smooth out the top. To make sure you don’t have any air bubbles in the filling, you can tap the baking tin several times on the counter to release any air bubbles.

3. Set your Air Fryer to a temperature of 150°C (300°F) – do not preheat. Place the baking tin inside the basket of the Air Fryer, set the timer to 20 minutes, and bake the cheesecake. Check a few minutes before the end of the baking time – the cheesecake filling should have set, but still wobble a bit in the center. If the filling is still soft, continue baking the cheesecake in 2-3 minutes intervals until it’s done. The baking time varies depending on the size of the Air Fryer and how the model distributes the heat. Once the cheesecake is done, open the Air Fryer a slightly and let it cool down inside the Air Fryer for about 20-25 minutes. Take out and let cool down completely on a wire rack, when cooled, place the cheesecake in the fridge for at least 6 hours or overnight.

4. Remove the cooled cheesecake from the baking tin and serve it with your favorite fruits or fruit sauce and some whipped cream (optional).