Crush the vanilla wafers and roasted almonds in a food processor until finely ground. Combine in a bowl with melted butter and granulated sugar. Press into the bottom of a 9-inch springform pan and chill for at least 20 minutes.

Sprinkle gelatin over 2 tablespoons of cold water in a small bowl and let sit for about 5 minutes to bloom. Heat gently in the microwave or on the stovetop until melted.

Beat softened cream cheese, Greek yogurt, sugar, vanilla extract, lime juice, and lime zest until smooth, about 2-3 minutes.

Whip cold heavy cream until stiff peaks form, then fold into the cheesecake mixture gently in two additions.

Slowly drizzle in the melted gelatin while gently folding it into the filling mixture.

Pour the filling over the chilled crust, smooth the top, cover with plastic wrap, and chill for at least 6 hours or overnight.

Once set, remove the springform pan sides and top the cheesecake with assorted fresh berries and optional balsamic vinegar and mint.