Preheat your oven to 325°F (160°C) and lightly grease a 4-inch springform pan or a large oven-safe ramekin.
Press the almond flour into the bottom of the prepared dish to form a thin, even crust layer.
In a high-speed blender, combine the Greek yogurt, cottage cheese, protein powder, egg white, 10g of monkfruit sweetener, and vanilla extract.
Blend on high until the mixture is completely smooth and no cottage cheese curds remain.
Pour the cheesecake batter over the almond crust and bake for 25-30 minutes, or until the edges are firm but the center still has a slight jiggle.
While the cheesecake is baking, prepare the compote by adding sliced strawberries, lemon juice, the remaining 5g of monkfruit, and cornstarch to a small saucepan over medium heat.
Simmer the strawberry mixture for 5-8 minutes, stirring frequently and mashing the berries slightly, until it thickens into a jammy consistency.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to set completely.
Top the chilled cheesecake with the strawberry compote before serving.