Preheat oven to 350 degrees F.
Make the chocolate graham cracker crust. Mix together the graham cracker crumbs with cocoa powder, brown sugar, melted butter, and egg white until well combined. Transfer the mixture to a 9-inch cheesecake springform pan, pressing the crust up the sides and on the bottom to form a crust. Chill the crust in the fridge while you prepare the filling.
Prepare the cheesecake filling. In the bowl of a stand mixer, beat the cream cheese until light and fluffy, about 3 minutes. Add the sugar and beat for another minute.
Add the eggs one at a time, fully incorporating the egg before adding the next. Add the sour cream and vanilla bean and mix until well combined. Set aside.
Heat the honey with water and lemon juice in a small sauce pot over low heat. Stir the honey mixture continuously until it starts to simmer. Let the mixture sit and simmer until the honey turns a deep golden color and starts to smell nutty, about 3-4 minutes. Remove from heat and let cool slightly.
Line the cheesecake pan with 2 layers of aluminum foil. Add ⅔ of the slightly warm honey to the cream cheese mixture and gently stir to combine. Pour the filling into the crust. Drizzle the remaining honey on top and swirl it with a spatula.
Place the cheesecake in a water bath with enough boiling water to reach 1-inch up the sides of the cheesecake pan. Bake the cheesecake for 1 hour - 1 hour 20 minutes or until the edges have set. The center of the cheesecake will still be jiggly. Turn off the oven and let the cheesecake cool in the oven for 5-6 hours with the door closed. Remove the cheesecake from the oven and cool completely in the fridge overnight.
Meanwhile, make cherry compote. Pit the cherries and place them in a medium saucepot with the water, honey, lemon juice, and a pinch of salt. Bring to a boil, reduce the heat and simmer for 5 minutes or until the cherries have softened. Combine 1 tablespoon cornstarch with 2 tablespoon water and add to the cherries. Simmer for another minute or until the compote has thickened. Remove from heat and let cool.
Top the caramelized honey cheesecake with the cherry compote and serve.