8 oz. vanilla wafers, finely crushed (2 cups of crumbs)
3 Tbs. granulated sugar
7 Tbs. butter, melted
3 8-oz. packages cream cheese, at room temperature
1 cup ricotta cheese
2 Tbs. all-purpose flour
1-1/4 cups granulated sugar
1/2 cup mini chocolate chips
1 Tbs. pure vanilla extract
4 large eggs, at room temperature
Preheat the oven to 375°F.
In a medium bowl, stir together the vanilla wafer crumbs and 3 Tbs. granulated sugar. Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan (to press, use plastic wrap or a flat-bottom measuring cup).
Bake until the crust is slightly darkened, 10 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.
In a stand mixer, beat the cream cheese, ricotta and flour on medium speed, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.
Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely.
Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.
Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.