Spray a 7X3 springform pan with a non-stick cooking spray and make sure that the springform pan will fit in your air fryer.  Then set it aside.

Place the graham cracker sheets in a food processor and process until they are formed into small crumbs.

Mix together the crumbs, melted butter and brown sugar in a large mixing bowl  until well combined.  Press this mixture into the bottom of your springform pan and have it go up the sides of the pan approximately 1 inch.

Place the crust into the freezer while you form the cheesecake layer.

Beat the cream cheese with the sugar in a large stand up mixer or with a hand held mixer until the mixture is light and fluffy.

Then add in all of the ingredients for the cheesecake layer and mix until creamy and combined.

Remove the pan from the freezer and pour the cheesecake layer mixture on top evenly.

Tap the bottom of the pan on the counter to make sure that there are no air bubbles and to ensure that the layer is even. Cover the top of the pan with foil.

Preheat an Air Fryer to 350 degrees F.

Place the pan in the Air Fryer basket.

Air Fry at 350 degrees F for 30-35 minutes until the edges are slightly browned and the center of the cheesecake is set but still jiggly.

Turn the air fryer off but let the cheesecake sit in the Air Fryer for 30 minutes.

After this time, move to a wire rack to cool completely and then cover in plastic wrap and refrigerate for at least 4 hours before serving.

Carefully remove the sides of the springform pan.

Serve topped with the cherry pie filling and enjoy!