For Crust: Preheat oven to 350°
Mix graham crackers crumbs & sugar. Stir in melted butter until combined.
Press mixture evenly into lightly greased/springform pan. Bake for about 8 minutes. Cool on wire rack.*NOTE* I line the bottom of the springform pan with parchment paper, overhanging, before I clamp close the pan. I trim the excess on the outside before pressing crumbs in. Then I lightly spray the sides with non-stick cooking spray.
For filling: Stir together ricotta cheese & sugar in a mixing bowl.
Add in eggs, stir until combined.
Stir in cocoa powder, cinnamon & vanilla until combined.
Add in melted & slightly cooled chocolate, mix until mixture is of even color.
Pour mixture into springform pan. Bake at 350° for 40 - 45 minutes. Top should be risen & look set.
Cool cheesecake on wire rack for an 1 1/2 - 2 hours. Then move to fridge, uncovered. Once cheesecake is completely cooled you may serve or cover to serve later.
Eat as is or serve with fresh berries, whipped cream, berry sauce, chocolate sauce - or top with a ganache.