Preheat your oven to 350°F (175°C). In a medium mixing bowl, blend graham cracker crumbs and melted butter until they resemble damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8–10 minutes until lightly golden, then remove from the oven and allow it to cool.

In a large mixing bowl, add the mascarpone and ricotta cheeses. Using an electric mixer on medium speed, beat until smooth and creamy, about 2–3 minutes. Gradually incorporate the sugar until fluffy and well combined.

In a separate bowl, crack the eggs and ensure they are at room temperature. Add one egg at a time to the cheese mixture, mixing well after each addition. Stir in the vanilla extract, citrus zest, and ground cinnamon. Gently fold in mini chocolate chips.

Pour the filling over the cooled crust, smoothing the top with a spatula. Bake at 350°F (175°C) for 45–50 minutes until the center jiggles slightly. This ensures a creamy texture.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool gradually inside for about 1 hour. After cooling, cover and refrigerate overnight.