Combine almond flour, melted butter, and sweetener in a bowl and mix until the texture becomes slightly crumbly but holds together when pressed.

Transfer the mixture into a lined or greased springform pan and press it firmly into the base to form an even crust layer.

Preheat your oven to 160°C and bake the crust for about 8 to 10 minutes, then remove and allow it to cool slightly.

Add cottage cheese to a blender and blend until completely smooth and creamy with no visible lumps.

Transfer the blended cottage cheese into a mixing bowl and add Greek yogurt, cream cheese, protein powder, sweetener, eggs, and vanilla extract.

Mix everything together gently until fully combined, being careful not to overmix after adding the eggs.

Pour the cheesecake filling over the prepared crust and smooth the top using a spatula.

Place the pan into a larger baking tray filled with hot water to create a water bath, then carefully transfer it into the oven.

Bake for 40 to 50 minutes, or until the center is slightly set but still has a gentle jiggle.

Remove from the oven and allow the cheesecake to cool at room temperature before transferring it to the refrigerator.

Chill for at least 4 hours or overnight for the best texture and flavor.

Before serving, sprinkle a thin, even layer of sugar-free sweetener over the top and use a kitchen torch to caramelize it until golden and crisp.