Combine ground oats, melted coconut oil, and sugar-free syrup in a bowl until a sandy texture forms.

Press the oat mixture firmly into the bottom of a 7-inch springform pan and place in the freezer to set.

In a small bowl, whisk the instant espresso powder and gelatin into the hot water until fully dissolved.

Add cottage cheese, Greek yogurt, protein powder, and sweetener to a high-speed blender; process until completely smooth and aerated.

Pour the espresso-gelatin liquid into the blender and pulse for 10 seconds to incorporate thoroughly.

Pour the cheesecake batter over the prepared oat crust and smooth the surface with an offset spatula.

Refrigerate the cheesecake for at least 4 hours, or until the gelatin has fully set the structure.

Carefully release the springform sides and slice into 8 equal portions using a warm, wet knife.