Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper for easy release.

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar (if using) until the mixture resembles wet sand.

Press the crust mixture evenly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly.

Bake for 8–10 minutes, then set aside to cool while you prepare the filling.

Add the cottage cheese to a food processor or blender and process until completely smooth. This step ensures a creamy cheesecake texture.

Transfer the blended cottage cheese to a mixing bowl. Add the eggs, sweetener, vanilla extract, cornstarch, Greek yogurt, and lemon juice (if using).

Whisk or beat the mixture on low speed until well combined. Avoid overmixing to prevent air bubbles.

Pour the filling over the cooled crust, spreading it evenly with a spatula.

Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center jiggles slightly when shaken.

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent cracks.

Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

Carefully release the springform pan and transfer the cheesecake to a serving plate. Add your favorite toppings, like fresh berries, whipped cream, or a drizzle of chocolate.