Preheat the oven to 350°F
Wrap the outside of a 6 inch springform pan with aluminum foil to make sure nothing can seep in through the crack.
Spray the inside of the springform pan with nonstick baking spray or butter the pan.
Make the crust: add the graham crackers to a food processor a or crush them in a ziplock bag. Add the nearly powdered graham crackers into a large bowl and add in the cocoa powder, salt, and mix together. Pour in the melted butter and mix until fully combined. The mixture should feel like wet sand.
Pour the crust into the springform pan and use a cup with a flat bottom to press down the crust. Make sure all the bottom of the pan is evenly covered with the crust. You can also press it slightly up the edges of the pan.
Bake the crust for 5-7 minutes until it smells nice and toasty. Remove from oven and set aside.
Make the cheesecake filling: in a large bowl, add in the cream cheese, sugar, eggs, and vanilla. Beat with a stand-mixer or hand mixer until smooth, about 2 minutes. Add in the skyr, corn starch, and salt and mix again until just combined and smooth.
Pour the filling over the crust. Carefully smooth the top with a spatula. Gently tap the pan on the counter to get rid of any bubbles. Place the springform pan inside a larger oven-safe pan and place in the oven.
Pour boiling water in the larger pan to cover the outside edges of the cheesecake pan. Bake for 60-90 minutes or until the edges of the cheesecake are slightly golden and the center is still slightly wobbly. Turn off the oven, leave the oven door closed and allow the cheesecake to cool in the oven for 3 hours
Take the cheesecake out of the oven and place in the fridge for 5 hours up to overnight. Once ready to serve, carefully run a knife around the edges of the springform pan to release the cheesecake. Pour cherry topping over the cheesecake and gently remove it from the springform pan.