1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Place a large pan of hot water on the lower oven rack to create steam while the cheesecake bakes.

2. Make the crust by stirring together the chocolate cookie crumbs, granulated sugar, melted butter, and salt until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan. Bake for 8 to 10 minutes, then set aside to cool slightly.

3. Prepare the filling by beating the softened cream cheese in a large bowl until completely smooth and free of lumps. Add the granulated sugar and mix until light and creamy, scraping down the bowl as needed.

4. Add the ricotta and sour cream to the bowl and mix until the batter is smooth and well combined.

5. Beat in the eggs one at a time on low speed, mixing just until each egg is incorporated before adding the next to avoid overmixing.

6. Stir in the vanilla extract, ground cinnamon, and salt until evenly distributed, then fold in the mini chocolate chips and the crushed cannoli shells or waffle cones if using.

7. Pour the filling over the pre-baked crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

8. Place the springform pan on the middle rack of the oven above the pan of hot water and bake for 55 to 65 minutes, until the edges are set and slightly puffed while the center still has a gentle wobble.

9. Turn off the oven, crack the oven door open, and let the cheesecake cool inside for about 45 minutes. Remove the pan to a wire rack and cool completely to room temperature.

10. Cover the cooled cheesecake and refrigerate for at least 4 hours or overnight, until fully chilled and set.

11. When ready to serve, whip the heavy cream with the powdered sugar and vanilla extract until medium peaks form.

12. Pipe or spoon swirls of whipped cream around the edges of the chilled cheesecake, then garnish with mini chocolate chips or chopped chocolate and crushed cannoli shells or cookie crumbs.

13. Release the springform ring, slice with a sharp knife wiped clean between cuts, and serve the cheesecake chilled.