Preheat oven to 350ºF.

Wrap all sides and bottom of a 9” spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ingredients together and press evenly across the bottom and 1/2” up the sides of the pan. Bake for 10 minutes; allow to cool before filling.

In a large bowl beat the ricotta cheese and granulated sugar until smooth. Beat in flour, vanilla, orange peel and orange juice. Add beaten eggs one at a time and blend on low speed only until incorporated (do not over mix). Sprinkle the chocolate chips with the flour and mix until all of the chips are covered with flour (this helps to keep them from all settling to the bottom of the pan). Sift out the flour and add the chocolate chips to the filling; mix gently and carefully pour the mixture into the prepared pan.

Place the cheesecake in a large baking pan and add 1” of hot water to the pan. Bake for 75 minutes or until center is almost set. Carefully remove pan from oven and lift out spring form pan and place on a wire rack to cool for 10 minutes.

Remove aluminum foil; run a sharp knife around edge of pan to loosen; allow to cool an additional hour and then remove pan. Refrigerate for several hours or overnight.

When ready to serve, garnish the top with the candied orange slices, whipped cream and chocolate chips.