Preheat your oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted unsalted butter until resembling wet sand. Press into the bottom of a lined 9x9-inch baking pan.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Fold in ricotta cheese and mini chocolate chips gently.

Pour the filling over the prepared crust, spreading it evenly. Bake for 40-45 minutes until edges are set but center jiggles slightly.

Cool at room temperature for about 1 hour, then refrigerate for a minimum of 4 hours or overnight.

Before serving, dust with powdered sugar and add optional toppings. Slice into squares and enjoy!