Instructions 👩‍🍳:

1. Prepare the Crust:
   • Preheat the oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. 🍪🧈
   • Press the mixture firmly into the bottom of a 9×9-inch baking pan to create an even layer. Bake for 10 minutes, then remove and let cool. ⏲️
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth. 🧀🍬
   • Add the vanilla extract and beat in the eggs, one at a time, ensuring each is fully incorporated. 🥚🍦
3. Add the ricotta cheese and other ingredients:
   • Mix in the ricotta cheese until fully blended. 🧀
   • Gently fold in the mini chocolate chips, pistachios (if using), and cinnamon, combining just until evenly distributed in the batter. 🍫🌰
4. Assemble and Bake:
   • Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. 🍰
   • Bake for 30-35 minutes or until the center is set but still slightly jiggles (it will firm up as it cools). 🔥
5. Cool and Chill:
   • Once baked, remove from the oven and let cool in the pan for 1 hour. Then, refrigerate for at least 3 hours or overnight to set completely. ❄️
6. Serve:
   • Once chilled, carefully lift the bars from the pan using the edges of the parchment paper (if used). Cut into squares and dust with powdered sugar. 🍩
   • Garnish with extra mini chocolate chips and pistachios. 🌰🍫