Preheat the oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper and spraying the sides with non-stick spray.

In a mixing bowl, combine graham cracker crumbs, crushed cannoli shells, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared springform pan to create a crust. Bake for 10 minutes.

Lower the oven temperature to 300°F (150°C) and allow the crust to cool slightly.

In a large mixing bowl, beat together ricotta cheese, mascarpone cheese, sugar, and flour until smooth. Incorporate cinnamon and vanilla extract.

Add the eggs one at a time, mixing gently after each addition. Pour the filling over the cooled crust.

Prepare a water bath by placing the springform pan in a larger roasting pan. Fill the roasting pan with warm water halfway up the sides of the springform pan.

Bake the cheesecake for 105 to 115 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and let it cool inside with the door closed for 30 minutes.

Refrigerate for at least 4 hours, or overnight.

Whip the heavy cream with powdered sugar until stiff peaks form. Spread over the chilled cheesecake.

Garnish with mini chocolate chips or chopped pistachios before serving.