For the Crust

1. Heat oven to 350 degrees. Melt the butter in the microwave in a small bowl.
2. Place the chocolate graham crackers, and 1/4 cup sugar in the bowl of a food processor or gallon sized freezer bag. If using food processor, pulse until crackers are finely ground. If using a freezer bag, use a rolling pin to crush and grind the crackers.
3. If you are using a food processor, add the butter and pulse until combined. Add the mixture to a 9 inch springform pan. If you are using a freezer bag, place the crushed crackers into a bowl, and add the butter. Stir well and then add the mixture to the springform pan.
4. Next, using your hands or a straight sided cup such as a scotch glass, press the crumbs firmly into the bottom and sides of the pan, making sure the thickness is even all the way around. The crust will go almost all the way up the sides of the pan.
5. Bake the crust on the center rack of the oven for 12-15 minutes. Due to the dark color of the crust, it will be difficult to detect browning, but you will notice the very top edge of the crust should be a bit darker brown.
6. Remove the pan from the oven, and turn the oven heat up to 450 degrees and make the filling while the crust cools and the oven heats up.

For the Filling

1. Place the 3 bricks of cream cheese and 1 cup of dark brown sugar in the bowl of a stand mixer with the paddle attachment and stir on medium speed for 3 to 5 minutes until light and fluffy. You will notice that the mixture is a beige color, that is from the brown sugar.
2. Add the 1 cup of ricotta, espresso powder if using, and 1/3 cup of dark cocoa powder and stir on medium speed until combined, then turn off the mixer and make the ganache.
3. In a small saucepan, heat the 1/2 cup of heavy cream on medium low heat. While cream is heating, zest the orange and chop finely if the pieces are large. When the cream is hot but not boiling, add the 1/3 cup of chocolate chips. Remove from heat and stir with a rubber scraper until chocolate is fully melted. Once the cream and chocolate are incorporated, stir in the orange zest. Add the ganache to the mixer bowl and stir on medium low speed until well incorporated.
4. Next, slowly add the 3 eggs one at a time, mixing with each addition.
5. Add the cheesecake filling to the springform pan, smoothing the top with a knife or spatula. Place the cheesecake on the center rack of the oven and bake at 450 for 20 minutes. After 20 minutes, turn down the oven temp to 250 degrees and bake for another 45 minutes. Then, turn the oven off and leave the cheesecake in the oven with the door closed for 15 minutes. Open the oven door about a foot, and leave in the oven for another 15 minutes.
6. Remove from the oven (cheesecake will still be slightly wobbly in the center) and allow to cool to room temperature, wrap with plastic wrap and refrigerate for a few hours or overnight. Cut into slices and serve!