Make your crust. Place the pistachios, of monk fruit, and salt in a food processor and process until there are fine crumbs (like sand). Put into a bowl and add the melted butter. Mix. Divide evenly between the two prepared cake pans. Bake for 10 minutes. Let cool completely.
In a food processor or blender, blend the cottage cheese and Greek yogurt until smooth and creamy. Make sure there are no lumps.
In a large bowl using a hand mixer, beat the egg, sugar, salt, and vanilla extracts and cheese mixture. Mix until fully incorporated and smooth.
Pour the batter into the prepared and baked pistachio crusted pans. Bake for approximately 30 minutes until the cakes are cooked through and the middle is just slightly jiggly. These will firm up as they chill.
Place the covered, baked cakes in the refrigerator and chill for at least four hours and up to overnight.
Make your berry topping. Add a 3/4 cup of berries, two tablespoons of water, lemon juice and Lakanto monk fruit to a small sauce pan. Heat over medium low heat until the berries have broken down and the mixture is hot and bubbling. About five minutes. Add the cornstarch and stir until it is well incorporated. Take off the heat and add the 1/4 cup of whole, fresh berries to the mix and let cool completely. This can be done the day before serving. Just keep in the fridge covered until ready to serve.
Unmold the cheesecakes from the spring form pans onto individual serving plates. Top with the chilled berry mixture, and a mint leaf (if using). Finish with a flurry of powdered sugar and enjoy.