Preheat your oven to 350°F (175°C). In a mixing bowl, combine the vanilla wafer crumbs, brown sugar, and melted unsalted butter. Stir until fully incorporated. Firmly press this mixture into the bottom and sides of a 9-inch pie dish, creating an even layer. Bake the crust for 10 minutes until lightly golden, then remove it from the oven and allow it to cool completely.

In a large mixing bowl, whip the mascarpone cheese and confectioner’s sugar together until smooth and creamy. Add the vanilla extract, ground cinnamon, and lemon zest to the mixture, blending until just combined. Gently fold in the ricotta cheese, ensuring not to overmix.

In a separate mixing bowl, use an electric mixer to whip the heavy cream until stiff peaks form. This should take about 3-5 minutes on medium-high speed. Carefully fold half of the whipped cream into the ricotta and mascarpone mixture, then gently fold in the remaining whipped cream.

Fold in two-thirds of the mini chocolate chips into the filling, distributing them evenly. Set the remaining chocolate chips aside for later.

Spread the filling into your cooled pie crust, using a spatula to create an even layer. Sprinkle the reserved mini chocolate chips over the top. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Once chilled, slice the pie into generous portions to serve. Optionally, add a dollop of whipped cream or a sprinkle of cinnamon on each slice.