Spray the sides of a spring form pan. Place a circle of parchment on the bottom and spray that on top. Set aside

In a a bowl, combine the crusted graham crackers with the sugar, cinnamon and melted butter. Mix until you have a wet sand consistency. Press into the bottom of the spring form pan and place in the freezer while you make the filling.

In the bowl of a stand mixer or a large bowl with a hand mixer, add the cream cheese and whip until smooth. Add in the vanilla, orange zest, cinnamon, salt and ricotta cheese. Whip until just combined.

Add in the 3/4 cup of powdered sugar and beat just until smooth. Taste and see if you want to add the last 1/4 cup or if it is to your liking. Fold in the mini chocolate chips. Transfer the filling into the prepared crust, smooth the top with an offset spatula or butter knife.

Garnish with the remaining chocolate chips and nuts,(if using). Cover with plastic wrap and refrigerate for 6 hours or overnight. When the cheesecake has set up, run a hot knife around the sides of the cake between the cake and the pan. Then you will be able to remove a clean side. Then run a serrated knife under the cake between the cake and the pan to remove the whole cake from the bottom. Use a spatula to place on your serving dish

I like to put a couple of cannoli shells on the top for garnish, but that is optional. Cut the desired pieces and enjoy!