Cannoli Cheesecake Crust – 7 ounce container waffle cones* – ½ cup unsalted butter, melted – 3 tablespoons sugar – ¼ teaspoon cinnamon Cannoli Cheesecake Filling – 16 ounces cream cheese, softened – 1 ½ cups powdered sugar – 15 ounces ricotta cheese – 1 teaspoon vanilla – ½ teaspoon orange zest – ¼ teaspoon cinnamon – ½ cup mini chocolate chip – ¼ cup shelled pistachios, lightly chopped – mini chocolate chips for topping, optional