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Preheat oven to 375F and line 2 ramekins with parchment paper.
In a food processor, pulse crackers to the texture of a coarse meal. Mix with the melted butter and firmly press into each ramekin. Bake for 8-10 minutes until crust is golden.
Meanwhile, make the filling. Add cottage cheese, yogurt, sugar, arrowroot powder and vanilla to a food processor and blend until smooth. Add the egg and blend until just combined. Do not over mix.
Reduce heat to 350F. Add the filling to the ramekins and bake for 22-28 minutes until the edges are slightly golden and the center still jiggles. Remove and let cool on the counter completely. Transfer to the fridge for at least 2 hours before topping with jam and cutting.
To make the raspberry jam, heat a small saucepan over medium heat. Add the berries, stirring occasionally, cooking until fruit breaks down and begins to bubble. Mash with the back of a spoon. Stir in the chia seeds and lemon then remove from heat and let stand for 5 minutes to thicken. Use immediately or transfer to the fridge.