Method

1. Preheat the oven to 150°C and line an 18cm springform cheesecake tin with baking paper.

Cinnamon Swirl

2. Begin by preparing the cinnamon swirl. In a small bowl, mix the maple syrup and cinnamon until smooth and combined. Set aside. 

Streusel Topping

3. Combine all ingredients in a bowl and mix using a spoon or your fingertips until a crumbly texture forms. Set aside while you prepare the cheesecake.

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Crust

4. To make the crust, combine the almond flour, plain flour, coconut oil and maple syrup in a bowl. Using your fingertips, rub the mixture together until it resembles wet sand - crumbly but able to hold its shape when pressed. 
5. Transfer the mixture into the prepared tin and firmly press it into an even layer across the base. Place in the fridge to chill while preparing the filling.

Filling

6. In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and lump-free. Add the yoghurt, eggs, maple syrup, plain flour, vanilla extract and cinnamon, then continue mixing on medium speed until the batter is silky and fully combined.
7. Pour half of the cheesecake filling over the chilled crust and smooth the surface. Sprinkle over a portion of the streusel topping, then drizzle several spoonfuls of the cinnamon swirl mixture. Carefully pour over the remaining cheesecake filling, spreading evenly.
8. Finish by scattering the remaining streusel across the top and drizzling with more cinnamon swirl. Reserve any leftover swirl to use later for frosting if desired.
9. Bake for approximately 1 hour, or until the edges are lightly golden and the centre is set with only a slight wobble.
10. Allow the cheesecake to cool completely at room temperature before transferring it to the fridge to chill for several hours, preferably overnight, until fully set.
11. Before serving, optionally frost the cheesecake with softened cream cheese mixed with the remaining cinnamon swirl for an extra layer of flavour. Slice and enjoy.