Lightly grease the inside of an 18cm round loose-bottomed cake tin, and line just the bottom with greaseproof paper.,

Beat the cream cheese in a large mixing bowl to soften slightly, then sift in the icing sugar and add the vanilla. Beat until smooth, then add the eggs one at a time, whisking well after each addition. Sift in the flour and beat once more.,

Pour one-third of the mixture into the lined tin, shake gently to even out the layer, then place in the air fryer and cook for 10 minutes at 200ºC.,

When the time’s up, snap over half the chocolate and pour over half the remaining mixture, smoothing it out to the edges with a spatula. Cook for 7 minutes at 200ºC, then remove.,

Snap over the remaining chocolate and top with the remaining mixture, smoothing out as before, and cook for a final 7 minutes at 200ºC.,

To make the sauce, squeeze the orange juice into a bowl, add the honey, then mash well with half the raspberries. Scatter in the remaining raspberries, then toss together just before serving.,

When the time’s up, allow the cheesecake to cool for 20 to 30 minutes, then slice up and serve with the dressed raspberries.