Brigadeiro Cheesecake Bars

Preheat your oven to 325°F/160°C. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.

For the crust, combine the crushed chocolate sandwich cookies and 6 tablespoons of melted butter in a medium bowl. Press this mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes at 325°F/160°C, then remove from the oven and set aside.

In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth. Beat in the eggs one at a time until just combined, then gently fold in the cocoa powder until no streaks remain.

Pour the cheesecake batter over the baked crust and spread evenly. Bake for 30-35 minutes at 325°F/160°C, or until the edges are set and the center has only a slight jiggle. Let cool completely on a wire rack, then refrigerate for at least 2 hours.

For the brigadeiro topping, combine the sweetened condensed milk, 2 tablespoons of butter, and 1/4 cup of cocoa powder in a small saucepan. Cook over medium-low heat, stirring constantly, for 8-10 minutes, until the mixture thickens and pulls away from the bottom of the pan when stirred.

Remove the brigadeiro mixture from the heat and let it cool for 10 minutes, stirring occasionally. Pour the slightly cooled brigadeiro over the chilled cheesecake layer and spread evenly. Immediately sprinkle with chocolate sprinkles.

Refrigerate the bars for at least 1 hour more, or until the brigadeiro topping is set. Once firm, use the parchment paper overhang to lift the entire cheesecake out of the pan and cut into 12 squares.