Air fryer tiramisu cheesecake

Grease and line base and side of an 18cm springform pan with baking paper (ensuring pan fits in air fryer basket). If you have a smaller air fryer with not much space on sides, fold 2 long foil pieces into 2 strips and place in base of fryer basket in a cross (this will help you lift out pan after cooking). 

Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press over base of prepared pan. Chill for 15 minutes. 

Process cream cheese, sugar and vanilla in a food processor until smooth. Add eggs, one at a time, pulsing until combined. Add sour cream. Pulse until just smooth. Divide mixture between 2 bowls. Combine coffee and water and stir into 1 bowl. 

Place springform pan in basket of fryer. Pour plain cheesecake mixture into prepared pan. Pour over coffee-flavoured mixture and use skewer to swirl. Cook at 140°C for 30 minutes. Reduce air fryer to 120°C and cook for 25 minutes (cheesecake will be wobbly in centre). Turn off air fryer and let cheesecake sit in closed air fryer for 30 minutes. Remove and refrigerate for 4 hours, or overnight. 

Pile with whipped cream, creating swooshes with the back of a spoon if you like, and dust with cocoa. Serve. Once your food is cooked, you can remove the basket from the base of the air fryer, which makes cleaning easy. If you’ve purchased a smaller air fryer you may need to cook certain recipes in batches to not over-crowd the basket.