Preheat oven to 325 degrees F. Line a 9 inch spring form pan with parchment paper. Spray sides with non stick cooking spray.

In a medium bowl, mix graham crumbs, melted butter, and sugar until well combined. Press into the bottom of prepared pan.

Bake for 10 minutes. Wrap pan in aluminum foil (we used a double layer).

Reduce oven temperature to 300 degrees F.

In a large bowl, combine ricotta cheese, mascarpone cheese, sugar, and flour until smooth and creamy. Stir in cinnamon, and vanilla extract.

Add in eggs one at a time, until just combined. Do not over mix.

Evenly spread batter into crust.

Place spring form pan inside a large roaster filled with warm water. Water should only go about halfway up the pan.

Bake for 105-115 minutes or until the edges are set. Turn off the oven, and leave cheesecake sit in oven for 30 minutes.

Crack open over door, and leave cheesecake sit for another 30 minutes.

Cool completely.

In a large chilled bowl, use a chilled whisk to whip heavy cream, powdered sugar, ricotta cheese, and vanilla until stiff peaks form.

Evenly spread whipped cream over cheesecake. Top with mini chocolate chips and powdered sugar if desired.

Store in the refrigerator.