Air Fryer Cranberry Cheesecake

Combine cranberries, water, sugar, and vanilla extract in a medium pot. Cook down for about 8-10 mins before adding the water and cornstarch slurry to thicken. Stir constantly on medium heat until thickened, remove from heat and let rest.
Lightly grease a 9-inch springform pan with baking spray. Combine the melted butter, cinnamon, brown sugar, and graham cracker crumbs. Press into the bottom of the springform pan.
To make the cheesecake layer, beat the cream cheese and granulated sugar until smooth. Add in the vanilla extract and sour cream. Mix and scrape down the bowl before adding the eggs. Beat in the eggs one at a time. Scrape the sides of the bowl and beat on low. Add in the cornstarch and then the heavy cream. Spoon the cheesecake batter over the crust, do not pour it. Place the cheesecake in the springform pan. Set the temperature to 300 degrees F, air fryer setting, and cook for 20 to 25 minutes, or until the center is set.
Remove from air fryer and let rest for 20 mins before adding to fridge. Allow cake to chill until cold for about 2-4 hours.
Beat cream cheese, powdered sugar, and vanilla. Add in heavy cream to loosen it up to piping consistency. Beat for 4-5 mins until fluffy. Add a layer of the frosting to the top of the chilled cheesecake.
Pipe a border around the cake and fill the center with cranberry jam. Chill until ready to serve.
Plate, serve, and enjoy!