1. Mix the chocolate cookie crumbs and melted butter until combined and the texture resembles damp sand. Press the mixture into the bottom and slightly up the sides of a greased springform pan. Freeze while preparing the filling.

2. In a large bowl, beat together ricotta, mascarpone, and cream cheese until smooth and creamy (2–3 minutes on medium speed).

3. Add sugar and vanilla extract to the cheese mixture and beat until fully incorporated and fluffy.

4. Add eggs one at a time, mixing on low after each addition. Do not overmix.

5. Fold in mini chocolate chips gently using a spatula.

6. Pour the filling into the chilled crust and smooth the top. Bake at 325°F (163°C) for 60–70 minutes, or until the edges are set and the center is slightly jiggly.

7. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

8. Let it finish cooling to room temperature, then cover and refrigerate for at least 4 hours or overnight.

9. Before serving, decorate with whipped cream, extra mini chocolate chips, and any preferred toppings.