Preheat oven to 350°F.

Grease and flour an 8” springform pan. Line bottom of pan with parchment paper; set pan aside.

Using a medium mixing bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.

Transfer mixture into prepared pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)

Bake for 10 minutes.

Remove pan from oven and let cool.

Place ricotta in a fine-mesh strainer; set over sink or large bowl for 30 minutes to drain.

Transfer ricotta into a food processor. Cut cream cheese into cubes and add to the food processor. Pulse several times, or until a smooth mixture forms. Add remaining cheesecake ingredients and pulse several more times, or until well combined. Scrape down sides of food processor and pulse mixture several more times.

Transfer batter into pan (on top of crust).

Bake for 70-75 minutes, or until top of cheesecake is golden brown.

Let cake cool in pan for 1 hour. Cover pan with plastic wrap and refrigerate cake overnight.

Using a small saucepan, add chocolate chips and whipping cream. Heat over low heat, stirring occasionally, until a smooth sauce forms.

Remove from heat and let cool slightly before pouring sauce on slices.

Before serving, add sprinkle chopped Andes mints on top.