Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly spray with non-stick cooking spray.

In a medium bowl, combine graham cracker crumbs, crushed cannoli shells, melted butter, and white sugar. Press into the bottom of the prepared springform pan and bake for 10 minutes.

Reduce oven temperature to 300°F (149°C) and prepare for the filling.

Beat together ricotta, mascarpone, sugar, and flour until smooth. Add cinnamon and vanilla extract, mixing until well combined.

Incorporate the eggs one at a time, mixing gently after each addition.

Pour the cheesecake batter over the baked crust, spreading evenly.

Place the springform pan inside a large roaster filled with hot water reaching halfway up the sides of the pan. Bake for 105-115 minutes until edges are set but center is slightly jiggly.

Turn off the oven and let the cheesecake cool inside for 30 minutes, then crack the oven door and cool for another 30 minutes. Transfer to wire rack to cool completely.

Whip the heavy cream, powdered sugar, ricotta, and vanilla until stiff peaks form. Spread over cooled cheesecake.

Garnish with mini chocolate chips or crushed pistachios. Cut into slices and serve chilled.