Makes one 7-inch cheesecake (about 8 servings)
1 tablespoon unsalted butter, room temperature (for pan)
Crust:
¼ cup graham cracker crumbs
¼ cup toasted pine nuts, finely ground
1 tablespoon granulated sugar
pinch sea or kosher salt
½ tablespoon unsalted butter, melted and cooled to room temperature
Filling:
4 ounces (½ package) cream cheese, quartered and room temperature
½ cup granulated sugar
¼ teaspoon sea or kosher salt
¼ teaspoon ground cinnamon
3 large eggs, room temperature
2 large egg whites, room temperature
1 teaspoon pure vanilla extract
12 ounces whole-milk ricotta, room temperature
2 ounces bitter or semisweet chocolate, finely chopped