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Check that an 18cm loose-bottomed cake tin fits in your air fryer, then lightly grease it and line the base with greaseproof paper.
Beat the cream cheese in a large bowl to soften slightly, then sift in the icing sugar, add the vanilla and beat until smooth. One by one, add the eggs, whisking well after each addition. Sift in the flour and beat once more.
Pour one-third of the mixture into the lined tin, shake gently to even it out, then place the tin in the drawer and cook for 10 minutes at 200°C.
Now, snap over half the chocolate, then pour over half the remaining mixture, smoothing it out to the edges with a spatula. Cook for 7 minutes at 200°C.
Next, snap over the rest of the chocolate and pour over the remaining mixture, again smoothing to the edges. Cook for a final 7 minutes at 200°C, then remove and cool to room temperature, or enjoy cold from the fridge.
To make the sauce, squeeze the orange juice into a bowl, add the honey, then mash well with half the raspberries, stirring through the remaining whole raspberries just before serving. Loosen the edges of the cheesecake with a knife, then remove, slice, and serve with the raspberry sauce.