Preheat your oven to 350°F (175°C) and line an 8x8 metal baking pan with parchment paper.

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, melted butter, and cinnamon until well combined. The mixture should resemble wet sand.

Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Use the bottom of a measuring cup to pack it down well.

Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.

Lower the oven temperature to 325°F (163°C) for the cheesecake filling.

In a large mixing bowl, beat together the granulated sugar and orange zest until fragrant. This step helps release the essential oils from the zest.

Add the strained ricotta, cream cheese, and vanilla extract to the bowl. Beat with an electric mixer on medium speed until smooth and creamy.

Add the eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing to keep your cheesecake light and fluffy.

Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula to ensure an even layer.

Bake at 325°F (163°C) for 24-28 minutes, until the edges are set and the center slightly wobbles when shaken. The internal temperature should be 145°F (63°C).

Cool the cheesecake to room temperature, then refrigerate for at least 6 hours or overnight to set properly. This waiting period is crucial for the best texture.

Once set, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This will be your light and airy topping.

Spread the whipped cream over the cooled cheesecake, then sprinkle mini chocolate chips and chopped pistachios on top for added crunch and flavor.