Preheat oven to 350° (175C)
Wrap all sides and bottom (outside of pan) of a 9″ springform pan securely with a double layer thickness of aluminum foil.
Combine all of the crust ingredients together and press evenly across the bottom and half up the sides of the pan. Bake for 10 minutes; allow to cool before filling.
In a large bowl, beat ricotta cheese and granulated sugar until smooth.
Beat in flour, vanilla, and orange peel.
Add beaten eggs, one at a time, and blend on low speed only until incorporated (do not overmix).
Carefully pour into prepared pan and sprinkle with chocolate chips.
Place in a large baking pan (I use a lasagna size pan) and add 1 inch of hot water to the pan. (This creates a water bath for the cheesecake to cook; creating a moister cake)
Bake for 75 minutes or until center is almost set. Carefully remove the pan from oven and lift out springform 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 about a 1/2 hour and then put in fridge until ready to serve.