Preheat the Airfryer to 180c.

Rub flour into the sides and the bottom of a spring form pan so that it becomes non-stick.

Crush the digestive biscuits. The easiest way to do this is to leave them in their packet and hit them with a rolling pin until they are like crumbs.

Mix the melted butter into the digestives and place them in the bottom of the spring form pan so that they will become the biscuit base.

In a mixing bowl add the sugar and soft cheese add mix with a hand mixer until it becomes incredibly thick and the sugar is well mixed in.

Add the 3 eggs (crack it on the side of the mixing bowl) along with the honey and the vanilla essence.

Add the juice and rind of 6 limes along with the Greek Yoghurt and mix in with a fork.

Spoon the cheesecake mixture over the biscuit base and using a spatula level the top and sides so that it will look presentable when cooked.

Place the spring form pan into the Airfryer and cook for 15 minutes on 180c, follow this with 10 minutes on 160c and 15 minutes on 150c.

Place in the fridge to rest for 6 hours and to set properly before serving.