For the crust

1. Preheat the oven to 350°F.
2. Lightly coat a 9-inch pie dish with nonstick cooking spray and set it aside.
3. In a medium mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter. Stir until the mixture looks evenly moistened and holds together when pressed.
4. Press the crumb mixture firmly into the bottom and up the sides of the pie dish. A flat-bottomed glass can help create a smooth, even crust.
5. Bake the crust for 10 minutes.
6. Remove the pan from the oven and place it on a wire rack until it cools to room temperature.

For the filling

1. In a large bowl, beat the mascarpone and confectioner’s sugar with an electric mixer for 2 to 3 minutes, or until the mixture is completely smooth and creamy.
2. Add the vanilla extract, cinnamon, lemon zest, and ricotta cheese. Mix just until everything blends together. Do not overbeat.
3. In a separate bowl, whip the heavy cream on medium speed until stiff peaks form, about 2 to 3 minutes.
4. Fold one-third of the whipped cream into the mascarpone mixture to loosen it slightly.
5. Add the remaining whipped cream and gently fold until the mixture looks smooth and uniform.
6. Carefully fold in ⅔ cup of the mini chocolate chips.
7. Spoon the filling into the cooled crust and spread it evenly to the edges.
8. Sprinkle the remaining mini chocolate chips over the top of the pie.
9. Cover the pie with plastic wrap and refrigerate until completely set, at least 4 hours, but preferably overnight.