It’s like two crazy delicious desserts got together and had a delicious baby. Really, it’s a yummy cake. I made this for dessert at Easter and thought it was terrific. It has just enough ricotta to lighten the filling but it’s still plenty creamy like a traditional cheesecake. I didn’t use a commercial ricotta (bought some small batch somewhere) and I didn’t have mini chips, so I chopped up some regular ones but other than that I followed the recipe as written. (You may have to sign in but the recipe is free).