Preheat your oven to 325°F (160°C).
Pulse the rolled oats in a blender until they reach a flour-like consistency.
In a small bowl, combine the ground oats, chia seeds, and half of the cocoa powder with a tablespoon of water to form a thick dough.
Press the oat-chia mixture firmly into the bottom of a small, lightly greased ramekin to create the crust.
Bake the crust for 5 minutes, then remove from the oven and let it cool slightly.
In a medium bowl, whisk together the skyr, chocolate protein powder, egg white, and the remaining cocoa powder until the mixture is completely smooth.
Pour the cheesecake filling over the pre-baked crust in the ramekin.
Bake for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to fully set.
Top with fresh raspberries before serving.