Preheat your oven to 350°F (175°C). In a large bowl, combine graham cracker crumbs, melted unsalted butter, and a sprinkle of sugar, mixing until well combined. Press this mixture into the bottom of a 9-inch springform pan and bake for 8-10 minutes until golden. Allow to cool completely.

In a mixing bowl, beat together well-drained whole milk ricotta and mascarpone cheese until smooth. Gradually add granulated sugar while mixing, then incorporate lemon zest, vanilla extract, and ground cinnamon until blended.

Gently fold in mini chocolate chips using a rubber spatula, maintaining the light texture of the mixture.

Pour the filling into the cooled crust. Smooth the top and wrap the springform pan with plastic wrap. Refrigerate for a minimum of 4 hours, preferably overnight.

Check if cheesecake is set by gently shaking; it should have a slight jiggle. If too wobbly, refrigerate for an additional hour.

Release the springform pan, garnish with extra mini chocolate chips or powdered sugar, and serve cold, optionally with fresh berries.