Preheat oven to 350°F. Line a 8- or 9-inch square baking dish with parchment paper.
In a mixing bowl, combine crust ingredients: rolled oats, chia seeds, 2 teaspoons coconut sugar, 1 teaspoon cinnamon, melted butter, and milk. Press firmly into prepared baking dish.
Bake crust for 10 minutes and remove from oven. Reduce oven heat to 325°F.
In a blender or food processor, blend cottage cheese, Greek yogurt, 2 tablespoons maple syrup, vanilla, and eggs until smooth. Pour filling into the baked crust.
In a small bowl (or zip-top bag), mix swirl ingredients: 2 tablespoons maple syrup and 1 teaspoon cinnamon. Drizzle over filling and then run a knife or toothpick through it to create a swirl.
Return cheesecake to oven and bake for 45 minutes or until it's no longer jiggly in center.
Cool completely before slicing into 9 squares. Refrigerate in airtight container for up to a week. Serve as is, or with fresh fruit or a fruit sauce.
Notes
If you'd like a sweeter cheesecake, especially if you're serving this as a dessert, you may want to increase the sugar in the crust and add a few tablespoons of sugar to the filling.
If you happen to have quick cooking oats in the house, they'll work fine. Steel cut oats (Irish oats) or instant oatmeal will not work.