MAKING THE CRUST

1. Combine the graham cracker crumbs and melted butter in a medium bowl until the mixture is thick, coarse, and sandy. 
2. Pour the mixture into an 8-inch springform pan, then pat the crumbs down into the bottom and 1-inch up the sides to make a compact crust. 
3. Place the crisper plate into the air fryer basket. 
4. Select the Preheat function, adjust temperature to 300°F, then tap Start/Pause. 
5. Place the pan onto the preheated crisper plate. 
6. Select the Bake function, adjust temperature to 300°F and time to 8 minutes, then tap Start/Pause. 
7. Remove crust when fragrant and golden brown but keep the pan in the basket. 

MAKING THE FILLING

1. Combine the Greek yogurt, cream cheese, and sugar in a food processor. Blend until smooth and creamy. Add the eggs, cornstarch, lemon zest, vanilla, and salt. Blend again until incorporated. 
2. Pour batter onto the crust and smooth the top. Place the crust into the pan. 
3. Select the Bake function at 20 minutes, adjust temperature to 300°F, then tap Start/Pause.  
4. Remove cheesecake when golden-brown and the filling is set with a slight jiggle.  
5. Allow cheesecake to cool to room temperature, then place in the refrigerator to chill completely.  

MAKING THE RASPBERRY SAUCE

1. Whisk the water and cornstarch together in a small bowl until the cornstarch has dissolved.  
2. Place cornstarch mixture, raspberries, sugar, and lemon juice in a small saucepan over medium heat. 
3. Bring mixture to a boil, stirring occasionally and mashing the raspberries, then reduce heat to low and cook for 3 minutes. 
4. Press the sauce through a fine mesh strainer to remove the seeds. 
5. Allow sauce to cool to room temperature or place in the refrigerator to chill and thicken even more. 
6. Serve cheesecake with raspberry sauce and fresh raspberries for topping.