Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
3. In a medium bowl, mix together graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
4. Firmly press the crust mixture into the prepared pan, ensuring it’s evenly distributed.
5. Bake the crust for 8-10 minutes, then set aside to cool completely.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat ricotta cheese, cream cheese, and sugar until smooth and creamy.
2. Add the vanilla extract and optional orange zest, mixing until fully combined.
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Gently fold in the mini chocolate chips for added texture.

Step 3: Assemble and Bake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are slightly golden.
3. Remove the cheesecake from the oven and allow it to cool to room temperature.
4. Refrigerate the cheesecake for at least 3 hours (or overnight) until fully chilled and set.

Step 4: Garnish and Serve

• Once chilled, lift the cheesecake out of the pan using the parchment paper overhang.
• Slice into squares or rectangles, depending on your preferred serving size.
• Dust with powdered sugar and sprinkle additional mini chocolate chips on top for a classic cannoli look.