Preheat your oven to 325°F (165°C) and line your 9x9-inch (23x23cm) baking pan with parchment paper. In a medium bowl, combine 2 cups (240g) of graham cracker crumbs, 1/4 cup (50g) of granulated sugar, and 1/2 cup (113g) of melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes until a thick, golden-brown crust forms.

In a large bowl, use a hand mixer to beat 16 oz (450g) of softened cream cheese and 1 cup (200g) of granulated sugar until smooth. Add 16 oz (450g) of strained whole milk ricotta and blend until fully combined. Add the 3 large eggs one at a time, mixing just until combined. Stir in 1 tsp (5ml) of vanilla extract. Gently fold in 1 cup (170g) of mini chocolate chips.

Pour the cheesecake batter over your cooled crust and smooth the top. Bake for 45-50 minutes until the edges are set but the center has a slight jiggle. Turn off the oven, crack the door, and let cool inside for 30 minutes. Transfer to the fridge to chill for at least 4 hours.

In a chilled bowl, beat 1 cup (240ml) of cold heavy whipping cream, 1/4 cup (30g) of powdered sugar, and 1/2 tsp (2.5ml) of vanilla extract on high speed until stiff peaks form.

Spread the fluffy whipped cream evenly over the chilled bars. Slice into squares, top with the remaining 1/4 cup (40g) of mini chocolate chips, and add a delicate dusting of powdered sugar. Serve immediately on a simple white ceramic plate.