First, start by preparing the crust. Crush the Nilla wafers by pulsing in a food processor or placing them in a zip loc bag and crushing them with a rolling pin.
Melt the butter in the microwave.
Mix the crushed Nilla wafers and melted butter in a bowl until well combined.
Place the Nilla wafer mixture into a well greased 7 inch spring form pan. Use a measuring cup or spoon to press down and up against the sides to create the cheesecake crust. Place the crust in the freezer and prepare the filling.
Add the cream cheese and corn starch to a stand mixer or bowl if using a hand mixer. Mix on low speed until creamy and well combined.
Add in 1 egg at a time while mixing.
Add the dulce de leche and continue mixing on low speed. Scrape the sides of the bowl as needed to ensure all ingredients are well incorporated.
Remove the crust from the freezer and pour the filling into the crust.
Cover the cheesecake with aluminum foil making sure to trap the bottom of the foil under the spring form pan so it doesn’t fly around inside the air fryer.
Air fry at 325 degrees F for 35 minutes.
Let the cheesecake cool down at room temperature after removing it from the air fryer. I placed my air fryer basket with the cheesecake inside on top of my stove to cool down. Then chill in the refrigerator for at least 8 hours or overnight.
Top with more dulce de leche before serving and enjoy!