In a food processor, combine the cottage cheese, Greek yogurt, maple syrup, vanilla flavoring, ground cinnamon, and pumpkin puree. Blend the mixture until it becomes smooth and creamy. Make sure there are no lumps left, as this will give your cheesecake jars a better texture.

Crush the graham crackers until they become fine crumbs. You can do this by placing them in a plastic bag and using a rolling pin, or by pulsing them in a blender or food processor. Reserve some for topping. I like to leave a few slightly larger pieces for a bit of crunch in the final dish.

To assemble your cheesecake jars, start by adding a layer of crushed graham cracker crumbs (from Step 2) at the bottom of each jar. Then, spoon in a generous portion of the cheesecake filling (from Step 1). Top each jar with whipped cream and a sprinkle of the reserved graham cracker crumbs. For a lovely finishing touch, dust with a bit more cinnamon if desired. I think a little extra cinnamon on top gives the jars a wonderful aroma and warmth.