Heat oven to 375 F. Line bottom of 8 inch springform pan with parchment paper and grease sides of pan.
In food processor, place oats and almonds and process until pulverized. Add raisins, coconut oil, and honey. Process again until mixture sticks together when squeezed with your fingers. Press mixture into prepared pan.
In bowl, blend cottage cheese, eggs, cornstarch, cream, sugar, and lemon zest until completely homogenous. Pour batter over oat base and bake for 50 minutes, until edges have some browning and centre is still jiggly, but top is set. Let cheesecake cool in pan for 1 hour at room temperature. Transfer to fridge for at least 2 hours to cool completely and firm up.
To make berry sauce, in saucepan over medium heat, cook frozen berries, 2 Tbsp water, honey or maple syrup, lemon juice, and almond extract until berries begin to break down and release their juices, about 5 minutes.
Serve slices of cake topped with warm berry sauce.
Recipe Notes
Per serving: 320 calories; 14 g protein; 18 g total fat (8 g sat. fat); 28 g total carbohydrates (19 g sugars, 3 g fiber); 313 mg sodium