Combine graham cracker crumbs, sugar, and melted butter in a mixing bowl until resembling wet sand. Transfer to a lined 9x9-inch pan, pressing down firmly.

Beat cream cheese and sugar together until smooth. Add eggs one by one, then stir in vanilla extract and ricotta cheese. Fold in mini chocolate chips gently.

Pour filling over crust and spread evenly. Preheat oven to 325°F (160°C) and bake for 40-45 minutes until edges are set and center jiggles slightly.

Let cool at room temperature for one hour, then refrigerate for at least 4 hours or overnight.

Cut into squares before serving. Dust with powdered sugar for an elegant touch.