Cannoli Cheesecake Bars

1Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

2In a medium bowl, combine the graham cracker crumbs (2 cups), melted butter, and sugar. Mix until evenly moistened.

3Press the mixture firmly and evenly into the prepared pan to form the crust. Bake for 8-10 minutes, then set aside to cool.

4In a large mixing bowl, beat the ricotta cheese (16 ounces), cream cheese, (8 ounces) and sugar until smooth and creamy.

5Add the vanilla extract (1 teaspoon) and orange zest (1 teaspoon), mixing well.

6Beat in the eggs (2 large) one at a time, ensuring each is fully incorporated before adding the next.

7Gently fold in the mini chocolate chips (½ cup).

8Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

9Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are slightly golden.

10Remove from the oven and allow the bars to cool to room temperature. Refrigerate for at least 3 hours, or until fully chilled.

11Once chilled, use the parchment overhang to lift the cheesecake bars out of the pan. Slice into squares or rectangles.

12Dust with powdered sugar and sprinkle extra mini chocolate chips (½ cup) on top, if desired.