Heat the oven to 320°F (160°C). Coat the bottom and sides of a 9 inch (20 cm) springform pan with butter, or line it with parchment paper.

For the crust, put the graham crackers, melted butter and 1 tbsp maple syrup in a food processor or high speed blender. Pulse until the mixture forms fine crumbs that look like wet sand.

Tip the crumbs into the prepared pan and press them down firmly and evenly using your hands, a spoon or the bottom of a glass.

Bake the crust for 20 minutes while you make the filling.

When the crust comes out, raise the oven temperature to 350°F (180°C).

Combine the cottage cheese, Greek yogurt, 1/4 cup maple syrup, eggs, cornstarch, vanilla extract and lemon juice in a food processor or blender. Blend until completely smooth and creamy.

Pour the filling over the baked crust and smooth the top evenly with a spatula or spoon.

Bake for 40 to 45 minutes, until the cheesecake has set.

Let the cheesecake cool at room temperature, then chill it in the refrigerator for at least 8 hours before serving.

Serve topped with fresh fruit, jam or your favorite sauce.