Preheat your oven to 325°F (160°C) and prepare a springform pan with parchment paper.
In a high-speed blender, process the cottage cheese until completely smooth and lump-free.
In a large mixing bowl, combine the blended cottage cheese, Greek yogurt, and maple syrup, whisking until uniform.
Add the eggs one at a time, mixing gently to avoid incorporating too much air.
Fold in the cocoa powder and protein powder until the batter is smooth and well-incorporated.
Pour the mixture into the prepared springform pan.
Place the pan in a larger roasting dish filled with about an inch of hot water to create a water bath.
Bake for 50 minutes until the edges are set but the center still has a slight wobble.
Turn off the oven and leave the door slightly ajar for 30 minutes to allow the cheesecake to cool gradually.
Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours before serving.