No-Bake Chocolate Chip Cannoli Cheesecake

• 1 package (4 ounces) cannoli shells
• 1/2 cup sugar
• 1/2 cup graham cracker crumbs
• 1/3 cup butter, melted
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon grated orange zest
• 1/4 teaspoon ground cinnamon
• 3/4 cup part-skim ricotta cheese
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract
• 1/2 cup miniature semisweet chocolate chips
• Chopped pistachios, optional

1. Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour.
2. Beat first four filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust.
3. Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.

cannoli shells, sugar, graham cracker crumbs, butter, cream cheese, sugar, orange zest, ground cinnamon, ricotta cheese, vanilla, rum, chocolate chips, pistachios

Taken from www.tasteofhome.com/recipes/no-bake-chocolate-chip-cannoli-cheesecake/ (may not work)