In a bowl, combine fine graham cracker crumbs, brown sugar, and cinnamon. Pour in melted unsalted butter and mix until crumbly. Press into a greased 9-inch springform pan and set aside.

Preheat your oven to 300°F (150°C). In a large mixing bowl, beat the softened cream cheese until fluffy. Gradually blend in sweetened condensed milk and ricotta cheese until smooth.

Add room-temperature eggs one at a time, mixing thoroughly after each. Add vanilla extract and a pinch of cinnamon. Pour the batter into the prepared crust.

Wrap the springform pan in aluminum foil. Place it in a larger baking dish filled with hot water. Bake for about 60 minutes, until edges are set but center is slightly jiggly.

Turn off the oven, crack open the door, and let the cheesecake cool inside for one hour. After cooling, chill in the refrigerator for at least 6 hours or overnight.

In a separate mixing bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold in ricotta cheese.

Once chilled, remove the cheesecake from the springform pan. Pipe the ricotta whipped cream on top and sprinkle with mini chocolate chips and pistachios. Optionally add mini cannoli for presentation.