If your air fryer is round with an 7-inch (18 cm) basket, place a piece of damp parchment paper directly inside, pressing it up the sides to form a liner for the cheesecake.

If using a Cosori 5.5 qt air fryer, use a 8-inch (20 cm) springform pan.

Line the pan with damp, wrung-out parchment paper. Beat the cream cheese and sugar together until smooth.

Add the eggs one at a time, mixing well with a whisk after each addition until all three are incorporated.

Sift in the cornstarch using a fine mesh strainer. Mix well, then add the heavy cream.
Beat until smooth and pour the batter into the prepared pan.

Set the air fryer to 320°F (160°C) and bake for 50 minutes. Let the cheesecake cool before removing from the pan.

To remove, run the tip of a flat knife around the edge to gently loosen the parchment paper. When you open the springform pan, the cheesecake will come out cleanly.
Brush the top with honey.