Make the Crust:

1. Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl. Stir in melted butter until evenly moistened.
2. Press the mixture firmly onto the bottom of a 9-inch springform pan. Grease the sides of the pan. Set aside.

Make the Cheesecake Filling & Bake:

1. Preheat oven to 300°F (150°C).
2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until creamy (about 2 mins). Scrape down the bowl.
3. Add sweetened condensed milk and ricotta cheese; mix until just combined. Scrape the bowl.
4. Add eggs one at a time, mixing lightly after each addition until just incorporated. Scrape the bowl between additions.
5. Stir in vanilla extract and cinnamon powder.
6. Pour batter into the prepared crust.
7. Prepare Water Bath: Wrap the outside bottom of the springform pan securely with heavy-duty aluminum foil. Place the wrapped pan inside a larger roasting pan. Carefully pour hot water into the larger pan until it reaches about halfway up the sides of the springform pan.
8. Bake for approximately 1 hour, until the edges are set but the center still has a slight jiggle.
9. Turn the oven off, prop the oven door open slightly, and leave the cheesecake inside for 1 hour to cool gradually.
10. Remove cheesecake from the water bath and oven. Let it cool completely on a wire rack at room temperature.
11. Cover loosely and refrigerate for at least 6 hours, preferably overnight, until fully chilled and set.

Make the Ricotta Whipped Cream:

1. Just before serving, beat the cold heavy cream, ricotta, and powdered sugar in a chilled bowl with an electric mixer on medium-high speed until stiff peaks form.
2. Transfer cream to a piping bag fitted with a decorative tip (like a 6B).

Decorate & Serve:

1. Carefully release the sides of the springform pan.
2. Pipe the ricotta whipped cream onto the chilled cheesecake.
3. Sprinkle generously with mini chocolate chips and chopped pistachios.
4. Garnish with mini cannoli, if desired. Slice and serve chilled.