Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes, or until golden brown. Let it cool completely.

In a large mixing bowl, combine the well-drained whole milk ricotta, mascarpone cheese, granulated sugar, and eggs. Add vanilla extract, citrus zest, and ground cinnamon. Blend with an electric mixer on medium speed for 2-3 minutes until smooth. Fold in the mini chocolate chips gently.

Pour the cheesecake filling over the cooled graham cracker crust in the springform pan. Spread the filling evenly and bake for 40-45 minutes until the edges are set and the center is slightly jiggly.

Remove from the oven and let it cool at room temperature for about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Once chilled, remove the sides of the springform pan. Slice into servings and garnish with additional mini chocolate chips or whipped cream.