Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs and sugar, then drizzle in the melted unsalted butter. Stir until the mixture resembles wet sand. Line an 8x8-inch square baking pan with parchment paper, then press the crust mixture firmly into the bottom, ensuring you create a slight lip around the edges for the filling.

In a large bowl, use an electric mixer to beat the room-temperature full-fat cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Add in eggs one at a time, mixing briefly after each addition. Incorporate the vanilla extract, then gently fold in the ricotta cheese, followed by the mini chocolate chips.

Pour the filling over the prepared crust, spreading it evenly. Bake for 40-45 minutes until the edges are set and the center jiggles slightly.

Let the pan cool at room temperature for about 1 hour. Afterward, cover the pan and refrigerate for a minimum of 4 hours, preferably overnight.

Dust the top lightly with powdered sugar and optionally garnish with additional mini chocolate chips or a sprinkle of orange zest. Slice into squares and serve.