# What You'll Need:
→ Crust
01 - 1 cup graham cracker crumbs
02 - 2 tablespoons coconut oil or melted butter
03 - 1 tablespoon unsweetened cocoa powder
04 - 1 tablespoon 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 teaspoon vanilla extract
11 - 1 tablespoon cornstarch
12 - 1/3 cup dark chocolate chips, melted and cooled
→ Topping
13 - 2 tablespoons Greek yogurt
14 - 1 tablespoon honey or maple syrup
15 - Dark chocolate shavings for serving
# How to Make It:
01 - Preheat 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 mixture resembles wet sand. Press evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let cool.
03 - Using a food processor or blender, blend cottage cheese until completely smooth, approximately 1 to 2 minutes.
04 - Add Greek yogurt, eggs, sugar, cocoa powder, vanilla extract, cornstarch, and melted chocolate to the blended cottage cheese. Process until mixture reaches a silky, uniform consistency.
05 - Pour filling mixture over the cooled crust, then smooth the top surface with a rubber spatula.
06 - Bake for 35 to 40 minutes, or until the center is set but still slightly wobbly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour.
07 - Remove from oven and refrigerate for at least 3 hours, or until completely set.
08 - Before serving, spread Greek yogurt topping over the surface if desired and garnish with dark chocolate shavings.
