Decadent Brazilian Brigadeiro Cheesecake

Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and let cool slightly.

In a large bowl, beat softened cream cheese with an electric mixer until smooth. Gradually beat in the sweetened condensed milk until well combined.

Add the cocoa powder and vanilla extract, mixing until fully incorporated and the batter is smooth.

Beat in the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix.

Pour the cheesecake batter over the cooled crust in the springform pan. Place the springform pan on a baking sheet.

Bake for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool slowly.

Remove from oven and let cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, before serving.

Before serving, carefully remove the springform pan sides and garnish the top of the cheesecake with chocolate sprinkles.