# What You 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 (optional)
13 - 2 tablespoons Greek yogurt
14 - 1 tablespoon 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 - Combine graham cracker crumbs, cocoa powder, coconut oil, and maple syrup in a bowl until well mixed. 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 is silky and smooth.
04 - Pour the filling over the cooled crust. Use a spatula to smooth the top surface evenly.
05 - Bake for 35–40 minutes, until the center is just set but still slightly wobbly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
06 - Remove from the oven and refrigerate for at least 3 hours, or until fully set.
07 - Spread Greek yogurt topping over the cheesecake if desired and sprinkle with dark chocolate shavings before serving.
