Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap it in aluminum foil. In a medium bowl, combine almond flour, coconut oil, sweetener, cinnamon, and salt. Press the mixture into the bottom of the pan. Bake for 10-12 minutes until lightly golden. Set aside to cool.

Lower the oven temperature to 300°F (150°C). Beat the cream cheese until smooth, then add Greek yogurt and mix until combined. Add eggs one at a time, mixing on low. In a separate bowl, combine protein powder and sweetener, then gradually add to the cream cheese mixture. Add lemon juice, vanilla extract, and fold in sour cream.

Pour the filling over the cooled crust. Place the springform pan in a roasting pan and add hot water halfway up the sides. Bake for 50-60 minutes until the edges are set but the center jiggles. Let it cool in the oven for 1 hour with the door ajar. Remove from the water bath and cool to room temperature.

Refrigerate the cheesecake for at least 4 hours. Prepare the berry topping by mixing berries, syrup, and chia seeds. Top the cheesecake before serving.