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Preheat oven to 350°F, using 9-inch springform pan, grease and line with parchment paper.
Add almond flour, oat flour, chopped pecans, cinnamon, sugar and melted butter to bowl, mix until mixture is well coated in butter.
Transfer crumbs to springform pan with medium pressure from your hand, ensuring compact crust.
Prebake crust for 10 minutes, then allow to cool slightly.
In a large glass or ceramic dish, fill it halfway with hot tap water and place on the bottom rack of the oven.
In a high-powered food processor, blend cream cheese and cottage cheese until smooth.
Add an egg and blend, then add the second egg, sugar, and vanilla extract, blending until combined.
Pour the cheesecake batter through a fine mesh strainer into the springform pan with the cooled crust.
Bake for 35 to 45 minutes until set and lightly golden.
Let cool completely, cover with plastic wrap, and refrigerate for at least 4 hours.
To make the olive oil caramel, whisk together olive oil, maple syrup, vanilla extract, and sea salt.
Top cheesecake with olive oil caramel and cut into slices.
For mini treats, blend cottage cheese, Greek yogurt, and egg until smooth, divide into ramekins, and bake for 20 minutes.