Start by making the biscuit base. In a mixing bowl add the plain flour and sugar and mix the fat into the sugar and flour until you have a mixture that looks like breadcrumbs. Combine it, make it into biscuit shapes and place them in your Airfryer on a baking mat. Cook for 15 minutes on 180c.
Grease the sides and bottom of your spring form pan with a little flour.
When the biscuits are cooked, break them up into tiny pieces and mix them with the melted butter. Pat the mixture down into the bottom of the spring form pan.
In a mixing bowl add the soft cheese and the sugar and using a hand mixer, mix the sugar into the cheese until you have a lovely thick creamy mixture.
Crack the eggs into the bowl, add the vanilla and mix with a fork.
Stir in the quark and then pour the cheesecake batter into the spring form pan. Using a spatula press down the sides and top of the cheesecake so that everywhere has a flat smooth edge and wont look odd once cooked.
Cook on 180c in your Airfryer for 30 minutes and then leave it in the Airfryer to keep warm for another 30 minutes.
Transfer to the fridge and leave to set and cool for 6 hours.