Preheat the oven to 325°F (160°C). Combine crushed graham crackers, sugar, and melted butter in a bowl and press into a lined 9x9-inch baking pan. Bake for 10 minutes.

In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla extract. Fold in ricotta and mini chocolate chips.

Pour filling over the cooled crust and bake for 40-45 minutes until the edges are set but center jiggles.

Cool at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing.

Dust with powdered sugar before serving. Optionally, garnish with chocolate chips or orange zest.