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Preheat oven to 350 and grease a 6-inch springform pan. Alternatively, you can double this recipe and use a larger pan, like an 8 or 9-inch cake pan.
Combine the graham crumbs, sugar and salt in a small bowl. Stir in the melted butter until evenly moistened.
Press crumbs evenly into the bottom of the prepared pan and bake for 10-12 minutes, or until golden and fragrant.
Combine all ingredients in a high-powered blender and process until smooth and combined.
Pour cottage cheese mixture into prepared crust (or into a greased 6-inch springform pan) and bake for 30-35 minutes, or until the edges are set and just starting to brown with a matte surface. The center should be slightly jiggly, but not sloshy.
Let cool to room temperature before refrigerating for several hours or overnight.
Spread or sprinkle on desired toppings before serving. I topped mine with some homemade granola and a really quick strawberry compote. Just a few frozen strawberries brought to a boil in a small saucepan with a tiny splash of water, a tiny bit of a water + cornstarch slurry, and a pinch of sugar.