Preheat the oven to 350°F. Prepare an 8-inch springform pan by lining it with parchment paper and wrapping the outside with foil.

Blend in a food processor the 2% cottage cheese, large eggs, fresh lemon juice, and vanilla extract until smooth.

Combine the reduced-fat cream cheese and raw organic cane sugar in a separate bowl, mixing until just combined. Add the cottage cheese mixture and stir gently.

Make the crust by mixing coconut oil, honey, coconut flour, and a pinch of salt. Press into the bottom of the pan and bake for 14-15 minutes until golden brown.

Prepare the topping by heating strawberry jam and additional lemon juice until smooth; set aside.

Layer the cheesecake batter over the baked crust and swirl in the strawberry jam. Bake in the water bath for 1 hour to 1 hour 5 minutes until set but still jiggly.

Cool the cheesecake by turning off the oven, cracking the door, and letting it sit for 15 minutes. Then move to room temperature.

Chill in the refrigerator for at least 8 hours before slicing and serving.