To make the base:

1. Preheat the oven to 350°F and line a muffin tin with 6 liners.
2. Add the graham crackers to a sandwich bag and bash with a rolling pin until a fine crumb. Add to a bowl, with the melted butter and stir until fully combined.
3. Spoon evenly between the 6 cases and press down firmly with the back of the spoon.
4. Bake for 5 minutes, then set aside to cool.

To make the cheesecake:

1. To a bowl, add the cream cheese, yogurt, and protein powder. Mix together until fully combined.
2. Spoon the mixture between the 6 cases. Place in the oven for 20 minutes. Remove from the oven and let it cool completely.

To make the cheesecake:

1. Place the mixed berries, and stevia in a small pot and stir to combine. Turn on the stove on low heat, and leave to cook for 5 minutes.
2. The fruits should have reduced but still be chunky.
3. Let the compote cool for 5 minutes, then transfer into a sealed jar. Keep in the fridge for up to 2 weeks.
4. Spoon the jam onto the cooled cheesecakes and place in the fridge for at least 2 hours to set.