Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom and slightly up the sides of a lined 9x9 inch baking pan to form a sturdy crust.

In another mixing bowl, beat cream cheese with granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add eggs, one at a time, mixing well after each addition. Stir in vanilla extract, followed by ricotta cheese until just blended.

Gently fold in mini chocolate chips to the cheesecake filling, ensuring even distribution.

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

Let the Cannoli Cheesecake Bars cool at room temperature for about 1 hour, then chill in the refrigerator for at least 4 hours, preferably overnight.

Dust the top with powdered sugar before serving. Optionally sprinkle mini chocolate chips or orange zest.