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Preheat the oven to 325°F.
Line a 6 inch baking dish with parchment paper.
Add the cottage cheese, Greek yogurt, eggs, banana, cocoa powder, maple syrup or honey, almond flour or oat flour, and vanilla extract to a blender.
Blend until completely smooth and creamy, making sure no visible cottage cheese curds remain.
Pour the batter into the prepared baking dish and smooth the top.
Spoon the peanut butter and jam over the batter.
Gently swirl the peanut butter and jam into the surface using a knife or toothpick. Avoid mixing too deeply into the batter.
Bake for 40 to 45 minutes. The edges should look set while the center remains slightly jiggly.
Remove from the oven and allow the cheesecake to cool completely.
Refrigerate for at least 8 hours, or overnight, until completely chilled and firm.
Slice and serve chilled.