Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan with coconut oil or cooking spray and line the bottom with parchment paper.

In a food processor, pulse the rolled oats a few times until they are coarsely ground but not a fine powder — you want some texture remaining. Combine with the graham cracker crumbs and sea salt in a medium mixing bowl.

Add the melted coconut oil (or butter) and honey to the crumb mixture. Stir well until every crumb is evenly coated and the mixture holds together when pressed between your fingers.

Press the mixture firmly and evenly into the bottom of the prepared springform pan, using the flat bottom of a measuring cup to pack it tightly. Bake for 10 minutes until lightly golden and fragrant. Remove and let cool while you make the filling. Keep the oven on.

Add the cottage cheese to a high-speed blender. Blend on high for 60–90 seconds, scraping down the sides as needed, until the mixture is completely smooth and creamy with absolutely no visible curds. This step is essential — do not rush it.

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened cream cheese on medium speed for 2–3 minutes until completely smooth and fluffy.

Add the blended cottage cheese and Greek yogurt to the cream cheese. Beat on low speed until just combined and smooth.

Add the honey (or maple syrup), vanilla extract, lemon juice, and lemon zest. Mix on low until incorporated.

Add the cornstarch and salt and mix briefly to combine.

Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears into the batter. Do not overmix once the eggs are added — overmixing incorporates air and can cause cracking.

Pour the filling over the cooled crust and smooth the top with a rubber spatula. Tap the pan gently on the counter a few times to release any air bubbles.

For a water bath: Place the springform pan inside a large roasting pan. Add enough hot (not boiling) water to reach 1 inch up the sides of the springform pan. Carefully transfer to the oven. Alternatively, wrap the outside of the springform pan tightly in two layers of heavy-duty foil to prevent leaks and place directly on the oven rack.

Bake at 325°F for 50–60 minutes, until the edges are set and lightly puffed but the center 2 inches still have a gentle wobble when you nudge the pan. The cheesecake will continue to set as it cools.

Turn off the oven. Crack the oven door open about 1 inch and let the cheesecake rest inside the oven for 1 hour. This gradual cooling prevents cracking and sinking.

Remove the cheesecake from the oven (and water bath, if using) and run a thin knife around the inside edge of the pan to release the cheesecake from the sides. This prevents cracking as it contracts during cooling.

Let the cheesecake cool completely on a wire rack at room temperature, about 1 more hour.

Cover loosely with plastic wrap or foil and refrigerate for at least 4 hours, but overnight is ideal. The flavor and texture improve significantly after a full overnight chill.

When ready to serve, remove the springform ring. Use a sharp knife dipped in hot water and wiped dry between each cut for clean slices.

Top with fresh berries, a drizzle of honey, or your favorite fruit compote. Serve chilled and enjoy!