Prepare the crust: Preheat the oven to 350°F (175°C). Grease an 8-inch springform pan or line it with parchment paper. In a medium bowl, combine almond flour, maple syrup or honey, melted coconut oil or butter, vanilla extract, and a pinch of salt. Mix until the ingredients form a dough-like texture. Press the mixture into the bottom of the prepared pan. Bake for 8-10 minutes, or until golden brown. Set aside to cool.

1. Prepare the cheesecake filling: In a large bowl or stand mixer, beat together the cream cheese, Greek yogurt, and protein powder until smooth and creamy. Add maple syrup or honey, matcha powder, vanilla extract, and salt. Beat until fully incorporated. Add eggs (or flax eggs) one at a time, mixing well after each addition. Pour the mixture over the cooled crust, spreading evenly.
2. Bake the cheesecake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 35-40 minutes or until the edges are lightly golden and the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
3. Chill and serve: After the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill for at least 4 hours, or overnight. Once chilled, remove from the springform pan, slice, and serve. Optionally, garnish with matcha powder or fresh berries.