In a medium bowl, combine crushed vanilla wafers, finely chopped almonds, melted butter, and 1 tablespoon of granulated sugar. Mix until evenly moistened and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Place it in the freezer for about 15 minutes to set while you work on the filling.

In a large mixing bowl, whip the cold heavy cream with an electric mixer on medium speed until soft peaks form, about 3-5 minutes. In another bowl, blend room temperature cream cheese, Greek yogurt, gelatin, remaining sugar, vanilla extract, lime zest, and juice until smooth and creamy.

Gently fold the whipped cream into the cream cheese and yogurt mixture using a spatula, ensuring the airy texture of the whipped cream is maintained.

Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula and ensure the edges are well-defined.

Cover the springform pan with plastic wrap or a lid, and refrigerate the cheesecake for at least 6 hours, or overnight for best results.

Release the springform pan and transfer the cheesecake to a serving plate. Top with a medley of fresh berries, chopped mint, and drizzle with balsamic vinegar before serving.