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Line a loaf pan with parchment paper.
In a mixing bowl, stir together the melted butter, maple syrup, protein powder, sugar-free strawberry Jell-O, oat flour, and Fairlife milk until a thick, even mixture forms.
Press the base mixture firmly and evenly into the bottom of the lined loaf pan.
Add the cottage cheese, reduced-fat cream cheese, protein powder, and powdered sugar to a blender.
Blend until completely smooth and creamy, scraping down the sides as needed.
Pour the cheesecake topping over the base and spread it out evenly with a spatula.
Place the pan in the freezer for about 30 minutes, or until set enough to slice.
Slice into bars and store in the fridge for a softer texture or the freezer for a firmer, more frozen bar.