Step 1

Line an 8-inch springform pan with parchment paper on the bottom. Oil the sides of the pan if it is not non-stick.

Step 2

Preheat oven to 350°F / 176°C.

Step 3

In a large bowl, mix everything together.

Step 4

Gently press the crust into the lined pan. I find it easiest to use a small piece of parchment paper to cover my fingers, and press down on the crust. Set aside.

Step 5

In a food processor or blender on low speed, blend the cottage cheese and Greek yogurt together until it is smooth.

Step 6

In a small bowl, beat the eggs together. Beat the eggs, maple syrup and flour into the cottage cheese mixture. Scrape the seeds out of the vanilla pod and mix into the cheesecake.

Step 7

Pour everything into the pan. Bake in the oven for about 1 hour, until the cheesecake is set.

Step 8

In a medium saucepan, mix everything together. Bring to a boil, then reduce the heat to medium-low. Cook for 10 minutes, stirring frequently.

Step 9

Allow to cool before topping on the cheesecake.

Step 10

The cheesecake is best chilled, or at room temperature.