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1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the Cocoa Puffs cereal, melted butter, and granulated sugar. Stir until the cereal is evenly coated with the butter and sugar mixture.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup or your fingers to ensure an even layer.
4. Bake the crust in the preheated oven for 10 minutes. Remove from the oven and allow it to cool completely while you prepare the cheesecake filling.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
6. Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps, about 1-2 minutes.
7. In a separate bowl, sift the cocoa powder to remove any lumps. Gradually add the sifted cocoa powder to the cream cheese mixture, mixing until well incorporated.
8. In another bowl, whip the heavy cream until stiff peaks form. This should take about 3-5 minutes with an electric mixer on high speed.
9. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream; fold until just combined and smooth.
10. Once the crust has cooled completely, pour the cheesecake filling over the crust in the springform pan. Use a spatula to spread it evenly.
11. Tap the pan gently on the counter to remove any air bubbles and ensure the filling settles evenly.
12. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
13. Before serving, take the cheesecake out of the refrigerator. Carefully remove the sides of the springform pan.
14. Evenly sprinkle the additional Cocoa Puffs cereal over the top of the cheesecake for added crunch and decoration.
15. Drizzle chocolate syrup over the top of the cheesecake and Cocoa Puffs for a decadent finish.
16. If desired, add dollops of whipped cream around the edges for an extra touch of sweetness and presentation.
17. Using a sharp knife, slice the cheesecake into wedges. For cleaner cuts, dip the knife in hot water and wipe it dry before each cut.
18. Serve the cheesecake slices on individual plates, and if desired, drizzle more chocolate syrup on top of each slice.
19. Enjoy your Cocoa Puffs Cheesecake Dessert with family and friends!

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