Cannoli Cheesecake

Instructions

• Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.
• Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.
• Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).
• Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.
• Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.
• Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.
• Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.
• Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.
• Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.
• Spread topping over cheesecake, then sprinkle with chocolate chips.