Ingredients:
• 2 cups crushed chocolate chip cookies
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup ricotta cheese
• 1 cup mini chocolate chips
• 1 cup chopped pistachios
• Whipped cream for topping
Directions:
. In a bowl, combine crushed chocolate chip cookies and melted butter. Press the mixture into the bottom of a springform pan to create the crust.
. In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
. Fold in ricotta cheese, mini chocolate chips, and chopped pistachios until well combined.
. Pour the cheesecake filling over the crust and smooth the top with a spatula.
. Refrigerate for at least 4 hours or until set.
. Before serving, top with whipped cream and garnish with additional chocolate chips and pistachios.
. Slice, serve, and savor the heavenly taste of this no-bake indulgence!
Enjoy this divine treat that combines the richness of chocolate, the crunch of pistachios, and the creaminess of cannoli—no oven required! 
