Preheat your oven to 325°F (165°C) and line the bottom of a 6-inch springform pan with parchment paper.
In a small bowl, combine the almond flour, almond butter, and 0.5 tablespoon of agave syrup until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create an even crust layer.
Place the cottage cheese in a blender and process until completely smooth and creamy with no visible curds.
In a medium mixing bowl, whisk together the blended cottage cheese, skyr, light cream cheese, eggs, 1 tablespoon of agave syrup, and vanilla extract until fully combined.
Pour the cheesecake batter over the crust and bake for 45 to 50 minutes, or until the edges are set but the center still has a slight jiggle.
While the cheesecake bakes, place the frozen berries, lemon juice, and the remaining 0.5 tablespoon of agave syrup in a small saucepan over medium heat.
Simmer the berries for 8 to 10 minutes, mashing them slightly with a fork, until the liquid has reduced into a thick sauce.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours to achieve a dense texture.
Before serving, spread the berry reduction over the top and garnish with finely shaved dark chocolate.