Brigadeiro Cheesecake with Graham Cracker Crust

Preheat oven to 350°F (175°C).

In a bowl, combine crushed graham crackers, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes, or until lightly golden. Let cool slightly.

In a large bowl, beat softened cream cheese and 1 1/4 cups sugar until smooth and creamy.

Beat in eggs one at a time, then stir in vanilla extract.

Pour the cream cheese mixture over the cooled crust.

Bake for 55-70 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This prevents cracking.

Remove from oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.

To make the brigadeiro topping: In a saucepan, combine sweetened condensed milk, cocoa powder, butter, and heavy cream.

Cook over medium heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan (about 8-10 minutes).

Let the brigadeiro cool slightly, then pour it over the chilled cheesecake.

Spread evenly and refrigerate for another 30 minutes to allow the brigadeiro to set.

Garnish with chocolate sprinkles, if desired. Carefully remove the cheesecake from the springform pan and slice to serve.