Preheat your Airfryer to 180c.

Flour the sides and bottom of your spring form pan so that when you cook your cheesecake that it wont stick.

Crumble the digestive biscuits and mix them with the melted butter. Push them down into the bottom of the spring form pan so that they form the base.

Cream the cheese and the sugar together with a hand mixer until they are light but incredibly thick and fluffy.

Add the eggs (one at a time), the Greek Yoghurt, vanilla essence and mix everything as you put it in.

Chop the blueberries into quarters. Place a quarter of them into the soft cheese mixture and mix well.

Using a big spoon (I used a soup spoon) spoon the mixture into the spring form pan and use a spatula to flatten any bubbles and to give it a very smooth feeling.

Place in the Airfryer and cook at 180c for 15 minutes, 160c for 10 minutes and then a further 15 minutes at 150c. This will ensure that it cooked everywhere and not just on the top.

When the Airfryer beeps, place it into the fridge and allow to cool for 12 hours.

Once cooled take the rest of the blueberries and cook them in a pan with a little icing sugar and once they are melted down to half their size, spoon over the cheesecake for the top layer.

Serve.