Pie Crust: – 1 ½ cups (180g ) graham cracker crumbs I use gluten-free – 2 Tbsp (30 ml) unsalted butter, melted – 3 Tbsp (44ml) pure maple syrup – Pinch sea salt – ¼ tsp ground cinnamon optional Cottage Cheese Cheesecake Filling: – 24 ounces cottage cheese * – ½ cup (120ml) pure maple syrup – 2 large egg – 2 tsp pure vanilla extract – 1 Tbsp tapioca flour or gluten-free all-purpose flour, or cornstarch – ½ tsp sea salt Strawberry Topping: – 2 cups (16 oz) fresh strawberries chopped – 3 Tbsp (44ml) pure maple syrup – 2 tsp tapioca flour