Preheat your oven to 350°F (175°C) and coat a 9-inch pie dish with nonstick spray.

In a medium bowl, combine vanilla wafer crumbs and brown sugar. Mix in melted unsalted butter until incorporated. Press this mixture into the pie dish and bake for 10 minutes until golden. Let cool.

In a large bowl, beat mascarpone cheese and confectioner's sugar until smooth. Add vanilla extract, cinnamon, and lemon zest. Fold in ricotta cheese until combined.

Whip heavy cream in a separate bowl until stiff peaks form, then gently fold into the ricotta mixture in two parts.

Fold in two-thirds of the mini chocolate chips. Reserve the rest for topping.

Spoon filling into cooled crust and spread evenly. Top with remaining chocolate chips.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours (overnight is best).