Preheat oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of aluminum foil to prevent water from seeping in.

Make the crust: In a medium bowl, combine almond flour, sugar, melted butter, and salt. Mix until the mixture resembles wet sand.

Press the crust mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it evenly. Bake for 10 minutes, then set aside to cool slightly.

Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Gradually add sugar and beat until combined. Scrape down the sides of the bowl.

Add sour cream and vanilla extract; mix on low until just incorporated.

Add eggs one at a time, mixing on low after each addition just until combined. Do not overmix.

Sprinkle the gluten free flour over the batter and fold in gently with a rubber spatula.

Pour the filling over the cooled crust. Smooth the top with a spatula.

Place the springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (water bath).

Bake for 50-60 minutes, or until the edges are set but the center jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from water bath, run a knife around the edges, and let cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.

For the topping: In a small bowl, toss fresh berries with honey. Spoon over individual slices before serving.