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Preheat oven to 350F.
Add pizzelle, biscotti or graham crackers to a food processor or blender and pulse until finely ground. Add 3 tbsp of melted coconut oil and pulse 10 more times.
Grease a 9 inch spring form pan with remaining 1 tbsp solid coconut oil.
Add the crust mixture to the springform pan and use the bottom of a measuring cup or glass to press the mixture down into the base of the pan.
Bake the crust in the oven for 10 minutes. Remove and let cool to room temp.
While the crust pre-bakes, add the strained cottage cheese, yogurt, eggs, ¾ cup maple syrup, and vanilla extract to a blender and blend until smooth.
Mix in the zest of both the lemon and the orange.
Pour the cheesecake batter over the cooled crust. Place the filled spring form pan onto a baking sheet and fill the baking sheet with enough water for it to rise ½ way up the side of the baking sheet.
Bake for 1 hour and 15 minutes or until the edges are golden brown. The center will jiggle when the pan shakes, but don't worry it will firm while it cools.
Remove the cake and let it cool to room temp (preferably on a rack), then transfer it to the refrigerator and let it cool for 1 hour.
Top cake with powdered sugar (optional), remaining ¼ cup maple syrup, toasted almonds and blueberries.