# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tbsp coconut oil or melted butter
03 - 1 tbsp unsweetened cocoa powder
04 - 1 tbsp maple syrup
→ Filling
05 - 2 cups low-fat cottage cheese
06 - 3/4 cup plain Greek yogurt
07 - 2 large eggs
08 - 1/2 cup granulated sugar or sweetener of choice
09 - 1/2 cup unsweetened cocoa powder
10 - 1 tsp vanilla extract
11 - 1 tbsp cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled
→ Topping
13 - 2 tbsp Greek yogurt
14 - 1 tbsp honey or maple syrup
15 - Dark chocolate shavings for serving
# How To Make It:
01 - Preheat the oven to 340°F. Line the base of an 8-inch springform pan with parchment paper.
02 - In a bowl, combine graham cracker crumbs, cocoa powder, coconut oil, and maple syrup until fully incorporated. Press the mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then set aside to cool.
03 - Process cottage cheese in a food processor or blender until completely smooth, approximately 1–2 minutes. Add Greek yogurt, eggs, sugar, cocoa powder, vanilla, cornstarch, and melted chocolate. Blend until the mixture reaches a silky consistency.
04 - Pour the filling over the cooled crust. Use a spatula to smooth the top evenly.
05 - Bake for 35–40 minutes, or until the center is just set but still slightly wobbly. Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
06 - Remove from the oven and refrigerate for at least 3 hours, or until fully set.
07 - Before serving, spread with Greek yogurt topping if desired and sprinkle with dark chocolate shavings.
