Prepare the Crust: Preheat your oven to 180 °C (350 °F). In a mixing bowl, combine crushed chocolate cookies with melted butter. Mix until the crumbs are well coated. Press the mixture into the bottom of a springform pan to form a uniform crust. Bake for 10 minutes and set aside to cool.

Make the Cheesecake Filling: In a large mixing bowl, beat softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and 3/4 cup heavy cream, mixing well. Beat in the eggs one at a time, ensuring each is fully combined.

Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggly. Turn off the oven and let it cool inside with the door ajar. Refrigerate for at least 4 hours or overnight.

Prepare the Brigadeiro Ganache: In a small pan, combine chopped dark chocolate, sweetened condensed milk, and 1/4 cup of heavy cream over low heat. Stir continuously until the chocolate melts and the ganache is smooth and shiny. Allow it to cool slightly before pouring it over the cold cheesecake.

Decorate and Serve: Carefully place mini Brigadeiros around the edge of the cheesecake and sprinkle chocolate sprinkles over the ganache for extra sweetness. Cut and serve to reveal creamy layers!