Flour the bottom and sides of a spring form pan so that it no longer sticks.
Bash your digestive biscuits inside a sandwich bag with a rolling pin until they resemble breadcrumbs. Mix into them the melted butter and then push them down into the bottom of your spring form pan.
In a mixing bowl mix together the soft cheese and caster sugar with a hand mix. Add to it 5 out of 6 of the eggs, honey and vanilla essence and mix with the hand mixer until everything is well mixed in.
Using a large spoon, spoon half of it into the spring form pan over the crumbly base. Pat it down with a spatula and get rid of any lumps and bumps. Place the rest of the mixture into the fridge.
Cook it at 180c for 20 minutes, 15 minutes at 160c and then a final 20 minutes at 150c. Transfer it to the fridge and allow to set for a further hour.
After an hour, get the rest of the mixture out of the fridge. Crack in the final egg and the cocoa powder and give it a good mix with a fork.
Spoon it over the set bottom cheesecake layer and return to the fridge for 11 hours.
After it has been resting decorate it as you please. Splash melted chocolate over the sides, add lots of chocolate pieces or however you see fit depending on the occasion.
This recipe is based on cooking it in a 10 inch spring form pan (using this one) in an XL Airfryer so if you have a smaller airfryer or spring form pan then please adjust timings.Some Airfyers operate a low, medium and large settings. If this is the case replace 180c with high, 160c with medium and 150c with low.You can also take either the chocolate topping or the main soft cheese cheesecake filling and use them as a filling for a traditional sponge cake as we also love them like that. Or if you really want to be naughty it makes a brilliant alternative centre for a lava cake.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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