Line the bottom of a 7- to 7 1/2-inch springform pan or cake pan with parchment paper. Stir together graham crackers and 1 tablespoon sugar in a bowl. Stir in melted butter. Press crumb mixture into the bottom and 1 inch up the sides of the prepared pan.

For the filling, combine cream cheese, sour cream, 1/3 cup sugar, lemon juice, vanilla, and salt in a bowl. Beat with an electric mixer at medium-high speed until smooth. Add eggs, 1 at a time, beating at low speed just until combined. Pour filling over the crust. Arrange pan in the air fryer basket.

Set air fryer to 300 degrees F (150 degrees C).

Cook for 15 minutes. Reduce temperature to 240 degrees F (115 degrees C) and cook 20 minutes more. The center of the cheesecake will appear wet and may jiggle slightly.

Transfer cheesecake to a wire rack. Let stand about 15 minutes. Using a small sharp knife or thin spatula, loosen cheesecake from sides of pan; let stand until completely cooled, about 30 minutes more.

Remove cheesecake from pan. Chill, covered, at least 4 hours or up to overnight.