Cannoli Cheesecake

For crust:
2 cups of flour
6 tbsp Crisco
1/4 cup sugar
2 tbsp beaten egg
10 tbsp of water
1/4 tsp cinnamon

Cut the Crisco into the dry ingredients until the mixture is no bigger than pea sized, then add the egg and slowly stir in the water until it forms a ball.  Roll it thin using flour so it doesn't stick. 

Cut the dough into even pieces. Fill a pan with a vegetable oil and heat on high. Gently place several of the cannoli pieces in the oil and fry until deep golden brown.

Allow the shells to cool and then crush them into fine pieces in a food processor until you have 2 cups of crumbs. Mix in 3 tbsp granulated sugar and press into the bottom of a 9" springform pan.

Bake at 375°F until the crust is fragrant and slightly darkened, about 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 300°F.

For cheesecake:
3 8-oz packages cream cheese, at room temperature
1 cup ricotta
2 tbsp all-purpose flour
Pinch salt
1-1/4 cups granulated sugar
2/3 cup mini chocolate chips
1 tbsp pure vanilla extract
4 large eggs, at room temperature

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, flour, and a pinch of table salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.

Add the chocolate chips and vanilla, and beat until blended, about 30 seconds. Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake at 300°F until the center jiggles like Jell-O when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist. Set on a rack and cool completely. Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.

For chocolate garnish:
1/4 cup mini chocolate chips
2 tbsp heavy cream

Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.  Pour into a piping bag with your favorite tip and decorate to your liking.