Preparation

• 1.

  Preheat the oven to 325°F (162°C).

• 2.

  In a medium bowl, combine the graham cracker crumbs, 1/4 cup cocoa powder, and melted butter. Mix until well combined.

• 3.

  Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then let it cool for at least 15 minutes.

• 4.

  In a large bowl, beat together the cream cheese, sweetened condensed milk, sour cream, and vanilla extract until smooth and creamy.

• 5.

  Add in the 1/4 cup cocoa powder and mix until fully incorporated.

• 6.

  Pour the filling over the cooled crust and smooth the top. Bake for about 45 minutes, or until the center is set but still slightly jiggly.

• 7.

  Turn off the oven and let the cheesecake cool inside for 1 hour. Remove from the oven and refrigerate for at least 4 hours, preferably overnight, to set fully.

• 8.

  Once chilled, prepare the chocolate glaze. In a small saucepan, heat the heavy cream over medium heat until just about to boil. Remove from heat and add the semisweet chocolate chips, stirring until melted and smooth.

• 9.

  Pour the chocolate glaze over the chilled cheesecake, allowing it to drip down the sides.

• 10.

  Sprinkle the chocolate sprinkles over the top of the cheesecake and refrigerate for an additional 30 minutes to set the glaze.

• 11.

  Slice and serve chilled.