Prep the pan and oven: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.

Make the crust: Stir graham crumbs, melted butter, 2 tablespoons sugar (from the 3/4 cup or extra if you prefer), and a pinch of salt until the texture is like damp sand.

Press and pre-bake: Press the crumbs firmly into the bottom and slightly up the sides. Bake for 8–10 minutes, then cool while you make the filling.

Drain ricotta if needed: If your ricotta looks very wet, blot it with paper towels or drain in a sieve for 15–20 minutes. Less moisture equals a smoother set.

Beat the cheeses: In a large bowl, beat ricotta and cream cheese until very smooth, about 2–3 minutes, scraping the bowl as needed.

Add sugar and dry ingredient: Beat in the remaining sugar, flour or cornstarch, and a pinch of salt until combined.

Blend in eggs: Add eggs one at a time on low speed, mixing just until each disappears. Don’t overmix—too much air can cause cracks.

Finish the filling: Stir in sour cream, vanilla, and lemon zest. Fold in mini chocolate chips with a spatula.

Fill the pan: Pour filling over the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.

Bake: Bake at 325°F (163°C) for 55–70 minutes. The edges should look set, and the center should still wobble slightly like Jell-O.

Cool gradually: Turn off the oven, crack the door, and let the cheesecake sit inside for 30 minutes. Then move to a rack and cool to room temp.

Chill: Cover and refrigerate for at least 6 hours, preferably overnight, to fully set and develop flavor.

Serve: Run a thin knife around the edge before releasing the springform. Garnish with extra chips or shaved chocolate, slice with a warm knife, and enjoy.