In a bowl, crush graham crackers into fine crumbs.
Mix the crumbs with melted unsalted butter until fully combined.
Press the mixture into the bottom of a greased, small springform pan to create an even crust. Set aside.
In a mixing bowl, beat 8 oz of cream cheese with 1/2 cup of granulated sugar until smooth and creamy.
Add 2 eggs one at a time, mixing well after each addition.
Stir in 1 tsp of vanilla extract until the mixture is smooth and fully combined.
Pour the cheesecake filling over the prepared graham cracker crust in the pan.
Smooth the top with a spatula for an even layer.
Place the springform pan in the air fryer basket.
Air fry at 320°F (160°C) for 20-25 minutes, or until the center of the cheesecake is set and a toothpick inserted comes out clean.
Once done, remove the pan from the air fryer and let the cheesecake cool to room temperature.
Refrigerate for at least 2 hours, or until fully chilled.
In a small saucepan, heat cherry jam until smooth and slightly warm.
Stir in cherries and cook for 1-2 minutes until the cherries soften.
Once the cheesecake has chilled, spread the cherry topping evenly over the cheesecake.
Slice and serve your delicious Air Fryer Cherry Cheesecake, garnished with powdered sugar if desired. Enjoy!