Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla wafer crumbs, brown sugar, and melted butter until well mixed. Press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes until golden; let cool.

In a large bowl, beat the mascarpone cheese and confectioner’s sugar together until smooth. Mix in vanilla extract, cinnamon, lemon zest, and ricotta until fully incorporated.

Whip the heavy cream until stiff peaks form, then fold it gently into the mascarpone mixture.

Add two-thirds of the mini chocolate chips to the filling, mixing gently. Spoon the mixture into the cooled pie crust.

Sprinkle the rest of the chocolate chips on top, cover with plastic wrap, and refrigerate for at least 4 hours or overnight.