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Preheat oven to 350°F (175°C).
In a saucepan over medium heat, warm the frozen raspberries with honey, stirring until they break down into a sauce. Set aside to cool.
In a mixing bowl, combine mashed sweet potato, cocoa powder, peanut butter, oat flour, protein powder, chocolate chips, and salt until well combined.
Spread the brownie mixture evenly into a 9x9-inch baking pan.
Blend the Greek yogurt, cottage cheese, maple syrup, and cinnamon (if using) until smooth. Pour over the brownie layer and spread evenly.
Bake for 20-25 minutes, until the cheesecake layer is set.
Let cool completely, then spread the raspberry sauce over the top.
Refrigerate until fully chilled before slicing into squares.