Preheat the air fryer to 180c.

In a mixing bowl mix together the flour, butter and sugar. Using the rubbing in method rub the fat into the flour and sugar until it resembles breadcrumbs.

Add the honey and cinnamon and keep kneading it until it forms a soft dough.

Split it into 3 portions. 1/5 onto a work surface ready for using next, then 2/5 into a bowl for the centre and then the last 2/2 for the topping.

Place a baking mat in the bottom of your air fryer.

Line the bottom of the air fryer (using your fingers rather than a rolling pin) a very thin layer of the dough so that it will be like a cheesecake crust.

Put in the air fryer and cook for 5 minutes on 180c.

Put the air fryer to one side. While it is cooling make your creamy filling. In the bowl with 2/5 of your dough add the cheese and mix well until you have a delicious cheesecake style mixture that is thicker than a traditional cheesecake but still nice and fluffy. Add blackberries to it and place it in the air fryer on top of your crust.

In your final bowl you will have your other 2/5 of dough. Using your hands layer it on top of your cheesecake shortbread layer so that it can form as your top crumble.

Place in the air fryer for 15 minutes on 180c. Cook until you have a lovely crumble on top.

Remove the shortbread bars from the air fryer and place on a large plate in the fridge so that the cheesecake centre can fully set.

Chop into bars and serve.