Pre-heat oven to 325 degrees.

In a food processor or Nutribullet, process graham cracker and ground flaxseed until it reaches a fine powder like consistency (or you can just smash it up in a Ziplock bag). Mix in 1 tsp almond milk, then divide evenly into 7 silicone baking cups. Press the crust into the bottom of the baking cups. Set aside.

In a food processor or Nutribullet, blend cottage cheese and egg white until smooth. Mix in Greek yogurt, protein powder, cocoa powder, remaining almond milk and 2 packets of Truvia until smooth. Pour evenly into baking cups, leaving about 1/4 inch space at the top of the cups.

Place cheesecake cups into larger baking dish and fill dish with water until almost even with the top of the cheesecake filling. Bake at 325 degrees for 20-23 minutes or until centers of cheesecake are still a little jiggly (like Jello).

Allow cheesecakes to cool in the water bath until water is room temperature, then remove cheesecakes from water bath and refrigerate, uncovered for at least an hour before serving (best if refrigerated overnight before serving).

Before serving, top cheesecakes with marshmallow fluff, mini-chocolate chips and additional pieces of graham cracker if desired.