For the Crust

1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
3. Press the mixture evenly into the bottom of the pan. Bake for 10 minutes, then set aside to cool.

For the Filling

1. Reduce oven temperature to 300°F (148°C).
2. In a large mixing bowl, beat ricotta cheese, mascarpone cheese, sugar, and flour on low speed until smooth.
3. Add cinnamon and vanilla extract, mixing until just combined.
4. Beat in eggs one at a time, mixing slowly after each addition. Scrape down the sides of the bowl as needed.
5. Pour the batter into the crust and smooth the top.

Bake the Cheesecake

1. Place the springform pan inside a larger pan. Fill the larger pan with warm water until it reaches halfway up the sides of the springform pan.
2. Bake for 1 hour and 45 minutes or until the edges are set and the center is slightly jiggly.
3. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.
4. Crack the oven door open slightly and let the cheesecake cool for another 30 minutes.
5. Remove the pan from the water bath and refrigerate the cheesecake for 6–7 hours or overnight.

For the Whipped Cream

1. In a large bowl, combine heavy whipping cream, powdered sugar, ricotta cheese, and vanilla extract. Beat on high speed until stiff peaks form.
2. Spread the whipped cream over the cheesecake, then sprinkle with mini chocolate chips.

To Serve

• Slice the cheesecake into bars and serve chilled. Enjoy!