Preheat your oven to 325°F and lightly grease a small 4-inch springform pan or oven-safe ramekin.
In a small bowl, combine the almond flour and almond butter, mixing until a crumbly dough forms.
Press the almond mixture firmly into the bottom of the prepared pan to create the crust.
In a separate mixing bowl, whisk together the Greek yogurt, protein powder, egg, and half of the maple syrup until the batter is completely smooth.
Pour the yogurt filling over the crust and smooth the top with a spatula.
Bake for 25 to 30 minutes or until the edges are set and the center 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 8 to 10 minutes, mashing them slightly with a fork until the sauce becomes thick and jammy.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set fully.
Top the chilled cheesecake with the warm or cooled berry compote before serving.