Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or a large oven-safe ramekin with a touch of coconut oil.
In a small bowl, combine the almond flour, melted coconut oil, and one teaspoon of the maple syrup, stirring until the mixture resembles wet sand.
Press the almond mixture firmly into the bottom of the prepared pan to form an even crust layer.
Bake the crust for 8 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
In a medium mixing bowl, whisk together the Greek yogurt, vanilla protein powder, egg whites, and vanilla extract until the batter is completely smooth and free of lumps.
Pour the yogurt mixture over the pre-baked crust and smooth the top with a spatula.
Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the mixed berries and the remaining maple syrup in a small saucepan over medium heat.
Simmer the berries for 5 to 7 minutes, mashing them slightly with a fork until the liquid thickens into a jammy consistency.
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
Top the chilled cheesecake with the berry compote before serving.