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Preheat oven to 325°F (163°C). Line a 7-inch springform pan with parchment paper and lightly grease the sides.
Make the crust: Mix the oat flour, almond flour, cinnamon, salt, coconut oil, and honey until it resembles damp sand. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
Prepare the filling: Blend the cottage cheese, Greek yogurt, eggs, honey, vanilla, and cinnamon until completely smooth.
Pour the filling over the cooled crust.
Toss the diced apples with cinnamon, lemon juice, and vanilla. Scatter evenly over the cheesecake.
Mix together all crumble ingredients until coarse and crumbly. Sprinkle evenly over the apples.
Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.
Turn the oven off, crack the door open, and leave the cheesecake inside for 20 minutes.
Cool completely, then refrigerate overnight for the creamiest texture.