Let cream cheese, cottage cheese, yogurt and eggs lose their refrigerator chill for 30 to 45 minutes.
Heat oven to 350°F. Grease a 9-inch springform and parchment-line the base.
Mix crust ingredients, press across the base and bake 8 minutes. Reduce oven to 300°F.
Process cottage cheese alone for 60 to 90 seconds until glossy and completely smooth.
Add cream cheese, yogurt, pumpkin, maple syrup and vanilla; blend just until uniform.
Whisk protein powder, cornstarch and spices separately, sprinkle over filling and blend on low only until dispersed.
Lightly beat eggs, add and pulse briefly until yellow streaks disappear without making the batter foamy.
Pour over crust, tap the pan gently two or three times and pop large bubbles.
Bake at 300°F for 65 to 85 minutes, until the outer two inches set and the center wobbles together without liquid ripples.
Turn off oven, crack door and rest inside 30 minutes; then cool on a rack 1 hour.
Cover and refrigerate in the closed pan at least 8 hours, preferably overnight.
Release thoroughly cold cheesecake and cut with a warm sharp knife, wiping between slices.
