Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan by greasing it.

For the crust, mix graham cracker crumbs, melted butter, and granulated sugar until it resembles wet sand. Press into the bottom of the pan and bake for 8 minutes until lightly golden.

For the filling, beat cream cheese until smooth, then add ricotta, powdered sugar, and eggs. Mix in vanilla, zest, and cinnamon.

Gently fold in mini chocolate chips into the cheesecake mixture.

Spread the filling over the cooled crust and bake for 35-40 minutes until slightly jiggly in the center.

Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.

Serve by cutting into squares, dust with powdered sugar, and garnish with crushed pistachios if desired.