Step 1

Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.

Step 2

Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl. Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.

Step 3

Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.

Step 4

In a large bowl, beat softened cream cheese until smooth. Add ricotta and mix until smooth and creamy. Mix in powdered sugar.

Step 5

Gently fold in chocolate and orange zest until well combined.

Step 6

Spread filling into chilled crust and smooth top.

Step 7

Wrap with plastic wrap and chill for at least 3 hours or overnight.

Step 8

Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.