Crush the digestive biscuits with a rolling pin.

Melt the butter in a microwave or in a saucepan on the hob. Then, stir it into the crushed biscuits.

Line your tin with baking paper, or grease it with a little butter, and press the crushed biscuit mixture into the tin to form a firm base.

Air fry at 180°C (350°F) for 10 minutes to set the base, then leave it to cool.

In a bowl, whisk the cream cheese and sugar until smooth.

Add the vanilla essence and lemon juice. Then, whisk in the eggs one at a time, ensuring each is well incorporated before adding the next.

Finally, blend in the sour cream for that extra richness.

Pour this mixture over your cooled biscuit base.

Cook the cheesecake at 140°C (285°F) for 30 minutes. Then, reduce the temperature to 120°C (250°F) and cook for an additional 20 minutes. The cheesecake should be set but with a slight wobble.

Carefully remove it from the air fryer and allow it to cool before refrigerating for at least 6 hours, or ideally overnight.

Optionally top with a few fresh fruits like strawberries, and a little drizzle of a fruit coulis.