Brazilian Brigadeiro Cheesecake Bars

Preheat oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.

For the crust, combine chocolate wafer crumbs and 1/4 cup melted butter in a medium bowl. Press mixture evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from oven and let cool slightly.

For the cheesecake filling, beat softened cream cheese and granulated sugar in a large bowl with an electric mixer until smooth. Beat in eggs one at a time, then stir in vanilla extract until just combined. Pour the cheesecake mixture over the cooled crust.

Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 30 minutes. Remove from oven and cool completely on a wire rack, then refrigerate for at least 2 hours.

For the brigadeiro topping, combine sweetened condensed milk, cocoa powder, and 2 tablespoons butter in a small saucepan. Cook over medium-low heat, stirring constantly, for 8-10 minutes, or until the mixture thickens and pulls away from the bottom of the pan when stirred.

Remove from heat and let cool for 10 minutes. Spread the brigadeiro topping evenly over the chilled cheesecake. Sprinkle with chocolate sprinkles.

Refrigerate for at least 1 hour before slicing into bars and serving.