1. Preheat oven to 325°F (163°C) and line a baking pan with parchment paper.

2. Mix graham cracker crumbs, melted butter, and sugar until combined, then press firmly into the pan.

3. Bake the crust for 8–10 minutes and let it cool completely.

4. Beat cream cheese until smooth, then mix in ricotta cheese until fully combined.

5. Add sugar and mix well, then beat in eggs one at a time.

6. Stir in vanilla extract and optional orange zest.

7. Fold in mini chocolate chips evenly throughout the batter.

8. Pour the filling over the cooled crust and smooth the top.

9. Bake for 35–45 minutes until the center is slightly jiggly but set at the edges.

10. Turn off oven and let the cheesecake cool gradually inside.

11. Refrigerate for at least 4 hours or overnight until fully set.

12. Whip heavy cream with powdered sugar until soft peaks form.

13. Spread whipped cream over chilled bars and drizzle with chocolate syrup.

14. Slice into bars and serve chilled.