In a medium bowl, mix together the graham cracker crumbs, sugar, and cinnamon. Add the melted butter and stir until evenly combined. Press the mixture firmly into the bottom of a 7-inch round cake or cheesecake pan, creating an even crust. Set aside.

In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar and vanilla extract, and beat until combined. Add the eggs, one at a time, mixing well after each addition. Stir in the sour cream, flour, and heavy cream until fully combined.

Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula for even baking.

Preheat your air fryer to 320°F (160°C). Place the cheesecake pan in the air fryer basket or tray and cook for 20-25 minutes, or until the cheesecake is set in the center but still slightly jiggly. Check for doneness by inserting a toothpick—if it comes out clean, it’s done.

Allow the cheesecake to cool in the pan for 10 minutes before transferring it to the fridge. Chill for at least 4 hours or overnight for best results. Once chilled, remove the cheesecake from the pan and place it on a serving plate. Top with whipped cream, sprinkles, or fresh fruit for a festive touch!