Add the pumpkin puree, cottage cheese, Greek yogurt, vanilla extract, freshly squeezed orange juice, orange zest, pumpkin pie spice, monk fruit, brown monk fruit, flour, and salt to a blender. Then, blend these ingredients until they are thoroughly combined.

Lightly pulse the two eggs and one extra yolk into the blender.

Pour the cheesecake batter into a non-stick muffin pan, dividing it into 16-20 individual portions to create mini pumpkin cheesecakes. Bake at 350°F for 24-26 minutes, or until set. After baking, allow the cheesecakes to cool for about 45 minutes at room temperature. Then, transfer the cheesecakes to an airtight container and refrigerate for 3 to 4 hours before serving. For faster chilling, you can refrigerate them directly in the muffin pan by covering the top with plastic wrap.

Or, to make one large cheesecake, pour the batter into a 9-inch round baking pan. Then, bake the cheesecake at 350°F for 34-36 minutes. Once done, chill the cheesecake in the refrigerator for 3 to 4 hours before serving.