Preheat oven to 350 degrees F. Line the bottom and two sides of 9x9-inch square baking pan with parchment paper if desired.
In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.
In a large mixing bowl beat together ricotta, mascarpone, and granulated sugar until well combined with an electric mixer on medium speed. Beat in eggs one at a time. Then beat in vanilla, orange, and cinnamon.
Pour cheesecake filling on top of crust and spread to form an even layer. Sprinkle chocolate chips on top of cheesecake filling.
Bake cheesecake at 350 degrees F for about 30-35 minutes or until slightly golden brown around edges and nearly set in center. Remove from oven, cool then refrigerate for about 4-6 hours or overnight. You can also freeze for easier slicing.
Slice cheesecake into 8 large bars (or any shape/size) and sprinkle with powdered sugar if desired. Store cheesecake bars in freezer or refrigerator.
SNAPPY TIPS: To make the waffle cone crumbs you can place the cones in a food processor and process until crumbs or place in a sealable bag and crush with a rolling pin. Line the pan and two sides with parchment paper (or well-greased aluminum foil) for easy removal of cheesecake and to cut into slices.
SNAPPY SUBSTITUTIONS: Instead of waffle cones you can use sugar cone or graham cracker crumbs. Instead of chocolate chips, you could use chopped nuts or a combo of chocolate chips and nuts.