Prepare 4 small ramekins (approximately 8cm diameter) by lightly greasing with butter or lining with parchment paper circles.

Mix the crushed digestive biscuits with melted butter until well combined. Divide evenly between the ramekins and press firmly into the base using the back of a spoon. Refrigerate for 10 minutes.

In a bowl, beat the softened cream cheese and caster sugar together until smooth and creamy, about 2 minutes.

Add the egg and vanilla extract, beating until just combined. Fold in the flour and soured cream until smooth, being careful not to overmix.

In a separate small bowl, mash the raspberries with icing sugar using a fork, then press through a fine sieve to remove seeds.

Pour the cheesecake mixture evenly over the biscuit bases. Drizzle the raspberry puree on top and use a toothpick to create a swirl pattern.

Preheat the air fryer to 150°C for 3 minutes.

Carefully place the ramekins in the air fryer basket, leaving space between them for air circulation. Cook at 150°C for 12-15 minutes until the edges are set but the centres still have a slight wobble.

Turn off the air fryer and leave the cheesecakes inside with the basket slightly open for 10 minutes to cool gradually and prevent cracking.

Remove from air fryer and allow to cool to room temperature, then refrigerate for at least 2 hours or overnight until fully set.

Top with fresh raspberries before serving.