Preheat oven to 350.

Combine the raspberries and sugar in a blender and blend on high for 1 minute until smooth. Use a spatula to press through a fine mesh strainer into a bowl and discard the pulp and seeds. Scrape the bottom of the strainer to get as much of the sauce as possible. Set aside.

Combine the crust ingredients in a bowl and mix well until it looks like wet sand. Spray a 9-inch square pan with avocado oil and press the crust down into an even layer using your hands or the bottom of a glass jar. Bake for 10 minutes.

Blend the cottage cheese in a blender until smooth. Add it to a bowl along with the Greek yogurt, sugar, arrowroot powder, eggs, egg yolk, lemon zest, lemon juice, vanilla, and almond extracts. Mix well to combine.

Pour the filling into the warm crust and smooth out with a spatula.

Spoon half of the raspberry puree over top and swirl to make a design using a toothpick and make it look pretty! Set the rest of the sauce aside in the refrigerator for topping when the cheesecake is ready to serve (optional).

Bake for 50-60 minutes until the sides have browned and started to pull away from the pan and the top looks set (but still slightly jiggly).

Turn the oven off, then crack it open and let the cheesecake bars cool inside for 1 hour. Place in the refrigerator overnight for best results.

Slice into 16 bars with a wet knife and serve with a drizzle of the remaining raspberry sauce on top, if desired. Add whipped cream and a small wedge of lemon, and enjoy!