Line the bottom of a 7-inch (18cm) springform pan with parchment paper. Either line the sides with parchment paper as well or grease with a bit of butter or nonstick spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, butter, sugar, and salt and stir until the crumbs are evenly moist. Then, transfer the crumbs to the prepared pan and press the crust into the bottom, using the base of a flat-bottomed cup. Bake in the air fryer at 275°F (135°C) for 10 minutes. Remove the crust from the air fryer and let cool until ready to fill. Keep the air fryer running at this temperature until you are done with preparing the filling.
In a large bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and flour just until combined and no lumps remain about 1-2 minutes. Add the sour cream, lemon juice, and vanilla and stir just to combine, 30 to 60 seconds. Then, add the eggs, one at a time, and mix just until incorporated, about 30 seconds after each egg. Scrape down the bowl before you add the last egg. Do not overmix at any step.
Pour the filling into the prebaked crust and spread evenly. Place in the air fryer and bake at 275°F (135°C) for 20 minutes, then, without removing the cheesecake from the air fryer or opening the air fryer basket, lower the temperature to 240°F (115°C) and bake additional 40 minutes.
When the time is up, turn off the air fryer and let the basket closed for 30 minutes. Then, remove the cake from the air fryer and let it cool to room temperature for about 2-3 hours. Once cooled, refrigerate the cake overnight for at least 8 hours. Before serving, remove the cake from the pan, cut, and serve. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.