Graham Cracker Crust

1. Preheat Oven: Preheat your oven to 300°F.
2. Mix Crust: In a bowl, mix the graham cracker crumbs, brown sugar, and cinnamon. Add the melted butter and combine well.
3. Form Crust: Press the mixture into the bottom of a greased 9-inch springform pan. Set aside.

Cannoli Cheesecake

1. Beat Cream Cheese: In a mixer, beat the cream cheese on medium speed for about 2 minutes until creamy. Scrape the bottom of the bowl.
2. Add Sweetened Condensed Milk: Mix in the sweetened condensed milk and ricotta. Scrape the bowl again to ensure even mixing.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape the bowl between adding each egg.
4. Add Flavor: Mix in the vanilla extract and cinnamon until combined.
5. Pour Batter: Pour the cheesecake batter into the prepared crust.
6. Prepare Water Bath: Wrap the bottom of the springform pan in foil. Place it inside a larger pan with tall sides. Pour hot water into the larger pan to create a water bath.
7. Bake: Bake for about 1 hour, until the edges are set, but the center is still slightly jiggly.
8. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door cracked for 1 hour.
9. Chill: Remove the cheesecake and let it cool. Then refrigerate it for at least 6 hours or overnight.

Ricotta Whipped Cream

1. Whip Cream: In a mixer, beat the heavy cream, ricotta, and powdered sugar on medium-high speed until stiff peaks form.
2. Pipe: Transfer the whipped cream to a piping bag.

Decorate

1. Top with Cream: Pipe the ricotta whipped cream on top of the chilled cheesecake using a star tip (like tip 6B).
2. Add Toppings: Sprinkle mini chocolate chips and chopped pistachios over the whipped cream.