1. Prepare the Cheeses (The Night Before):

1. Straining the Ricotta and Mascarpone: This step is crucial for preventing a soggy cheesecake.
   • Line a fine-mesh sieve or colander with several layers of cheesecloth.
   • Place the ricotta in the cheesecloth-lined sieve.
   • Repeat with the mascarpone in a separate cheesecloth-lined sieve (or do them one at a time).
   • Set the sieves over bowls to catch the draining liquid.
   • Cover and refrigerate overnight (or for at least 8 hours).

2. Make the Crust:

1. Preheat oven to 350°F (175°C).
2. Line the bottom and two sides of a 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides. This will make it easier to lift the bars out later. Optional, but highly recommended.
3. In a medium mixing bowl, combine the waffle cone crumbs and melted butter. Mix well until the crumbs are evenly moistened.
4. Press the crumb mixture firmly and evenly into the bottom of the prepared pan to form a thin crust.

3. Make the Filling:

1. In a large mixing bowl, beat together the strained ricotta, strained mascarpone, and granulated sugar with an electric mixer on medium speed until smooth and well combined (about 1-2 minutes).
2. Add the eggs one at a time, beating well after each addition.
3. Add the vanilla extract, orange zest, and cinnamon. Beat until just combined.

4. Assemble and Bake:

1. Pour the cheesecake filling over the prepared crust and spread it evenly with a rubber spatula.
2. Sprinkle the mini chocolate chips evenly over the top of the filling.
3. Bake in the preheated oven for 30-45 minutes, or until the edges are slightly golden brown and the center is nearly set (it may still have a slight jiggle). Note: Baking time may vary depending on your oven. Start checking at 30 minutes.
   • Reader feedback indicates that 35-45 minutes may be a more accurate baking time for some ovens. Pan size or recipe alterations will also influence baking time.

5. Cool and Chill:

1. Remove the cheesecake bars from the oven and let them cool completely to room temperature.
2. Once cooled, cover the pan with plastic wrap or foil and refrigerate for at least 4-6 hours, or preferably overnight, to allow the filling to fully set. You can also freeze the bars for easier slicing.

6. Serve:

1. Once chilled, lift the cheesecake bars out of the pan using the parchment paper overhang.
2. Cut into bars of your desired size (8 large bars or smaller squares).
3. Dust with powdered sugar, if desired.
4. Serve chilled.