Preheat the oven to 325°F (163°C). Gather ingredients and line a 9x9-inch baking pan with parchment paper.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Firmly press into the bottom of the lined baking pan.

In a separate bowl, beat the cream cheese and granulated sugar until smooth, about 2 minutes. Add eggs one at a time, mixing thoroughly, then add vanilla.

Gently fold in ricotta cheese and mini chocolate chips using a spatula.

Pour the filling over the crust in the baking pan. Spread evenly with a spatula.

Bake for 40-45 minutes until edges are set and center has a slight jiggle.

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

Before serving, dust with powdered sugar and cut into squares.