In a medium bowl, combine graham cracker crumbs with sugar and melted butter, mixing until the mixture resembles wet sand. Line a 9x9-inch baking pan with parchment paper, then firmly press the crumb mixture into the bottom and slightly up the sides to form a sturdy crust.

In a large mixing bowl, beat room-temperature cream cheese with sugar using an electric mixer until smooth and creamy, about 2 minutes. Gradually add the eggs, mixing one at a time, then stir in vanilla extract until fully incorporated. Gently fold in ricotta and mini chocolate chips.

Pour the creamy filling over the prepared graham cracker crust, spreading it evenly with a spatula. Preheat your oven to 325°F (163°C) and bake the cheesecake bars for 40–45 minutes until the edges are set and the center slightly jiggles.

Once baked, allow them to cool at room temperature for about 1 hour. Place the bars in the refrigerator for at least 4 hours, preferably overnight, to firm up.

Before serving, dust the tops with powdered sugar, add mini chocolate chips or orange zest for extra flavor, slice into bars and enjoy.