Wrap all sides and bottom of a 9" spring form pan, securely with a double layer thickness of aluminum foil.

Combine all of the Crust ingredients together and press evenly across the bottom and 1/2 way up the sides of the pan. Bake for 10 minutes. Allow to cool enough before you make the filling.

In a large bowl beat Ricotta Cheese, and sugar until smooth. Beat in flour, vanilla and orange peel.

Add beaten eggs one at a time, and blend on low speed until incorporated. ( Don't over mix. ) Carefully pour into prepared pan and sprinkle with chocolate chips.

Place in a large baking pan and add one inch of hot water to the pan.

Bake for 75 minutes or until the center of the cake is almost set.

Remove pan from the oven and lift out the spring form pan and place on a wire rack to cool for 10 minutes.

Remove aluminum foil and run a sharp knife around the edge of the pan to listen. Allow it to cool for one hour. Remove from side of pan

Refrigerate until ready to Serve. Put chocolate chips and sprinkle with powered sugar.