Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and place the pan on a baking sheet.

In a medium bowl, combine the almond flour, granulated sweetener, 1/2 teaspoon vanilla extract, and melted butter. Stir until the mixture resembles damp sand and the almond flour is evenly coated.

Firmly press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Bake for 8–10 minutes, just until lightly golden and fragrant. Remove from the oven and allow it to cool while preparing the filling.

Add the cottage cheese and Greek yogurt to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides if necessary. There should be no obvious cottage cheese curds remaining.

Add the softened cream cheese to a large mixing bowl and beat gently until smooth. Add the blended cottage cheese and Greek yogurt mixture and mix until just combined.

Add the eggs one at a time, mixing briefly after each addition. Add the liquid egg whites and mix just until incorporated. Avoid whipping the mixture excessively because too much air can cause the cheesecake to puff and crack.

Add the vanilla whey protein isolate and cornstarch. Mix gently until the dry ingredients are completely incorporated and there are no visible powder pockets.

Add 80 grams of caramel sauce, 2 teaspoons vanilla extract, and 1/4 teaspoon fine sea salt. Mix gently until the caramel is evenly distributed throughout the cheesecake batter.

Pour the cheesecake mixture over the cooled crust. Gently tap the pan once or twice against the counter to release large air bubbles, then smooth the surface with a spatula.

Warm the remaining 60 grams of caramel sauce slightly if necessary so it becomes easy to drizzle. Spoon small amounts across the surface of the cheesecake and use a knife or skewer to create gentle caramel swirls.

Bake for 50–65 minutes, checking toward the earlier end of the cooking range. The edges should appear set while the center should still have a slight, gentle wobble.

Turn off the oven and leave the cheesecake inside with the door slightly open for 20–30 minutes. This gradual cooling helps reduce sudden temperature changes that can cause cracking.

Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover it and refrigerate for at least 6 hours, preferably overnight.

Before serving, drizzle with a little additional caramel if desired and sprinkle lightly with flaky sea salt. Carefully release the springform pan and slice the cheesecake with a sharp knife, wiping the knife between slices for cleaner cuts.

Serve chilled or allow individual slices to sit at room temperature for approximately 10 minutes before eating for a softer, creamier texture.