Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining its bottom with parchment paper and spraying the sides with non-stick spray.

In a mixing bowl, combine graham cracker crumbs, crushed cannoli shells, melted butter, and white sugar until well blended. Press the mixture into the bottom of the prepared pan to create an even layer. Bake for 10 minutes.

Lower the oven temperature to 300°F (150°C). In a large mixing bowl, combine ricotta cheese, mascarpone cheese, sugar, and all-purpose flour. Beat until smooth and creamy, then stir in cinnamon and vanilla extract.

Add eggs to the filling one at a time, mixing gently after each addition. Pour the batter over the pre-baked crust.

Place the filled springform pan into a roasting pan. Fill the roasting pan with warm water halfway up the sides of the springform pan. Bake for 1 hour and 45 minutes.

Turn off the oven and leave the cheesecake for an additional 30 minutes. Then crack the oven door and leave it for another 30 minutes.

Remove the cheesecake from the oven and water bath. Allow it to cool completely before transferring to the refrigerator. Chill for at least 4 hours, or preferably overnight.

In a chilled mixing bowl, whip the heavy cream, powdered sugar, ricotta, and vanilla extract until stiff peaks form.

Spread the whipped topping over the chilled Cannoli Cheesecake. Garnish with mini chocolate chips and powdered sugar.