3-Ingredient White Chocolate Protein Cheesecake

1. Preheat the oven to 350F (177C). Grease a 6-inch one-piece cake pan (not springform) with cooking oil spray and line the bottom with a parchment round. 2. Melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, about 5 minutes. 3. Add the cottage cheese and eggs to a blender and blend until completely smooth. 4. Add the melted white chocolate to the blender and blend until fully incorporated and uniform in color. 5. Pour the batter into the prepared pan. Set the pan inside a slightly larger baking pan and pour water into the outer pan until it reaches halfway up the sides of the cheesecake pan. 6. Bake for 35-45 minutes, or until the center is set and no longer jiggly. 7. Let cool fully at room temperature, then refrigerate for a few hours or overnight before slicing.