Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper. In a medium bowl, combine almond flour, erythritol, melted butter, vanilla extract, and pinch of salt. Mix until crumbs form and press into the bottom of the prepared pan. Bake for 10-12 minutes until golden and let cool.

In a large mixing bowl, beat cream cheese and erythritol until smooth. Add eggs one at a time, mixing just until combined. Stir in vanilla extract, Greek yogurt, and lemon juice until well incorporated.

Pour filling over the cooled crust. Bake for 45-55 minutes until edges are set but center jiggles slightly. Turn off oven, prop the door open, and let cool for 1 hour. Cool on a wire rack then refrigerate for at least 4 hours or overnight.

In a small saucepan, combine mixed berries, erythritol, lemon juice, and cornstarch. Cook over medium heat until berries break down and mixture thickens slightly. Cool completely.

Run a knife around the edge of the pan to release the cheesecake and top it with the cooled berry mixture before serving.