Preheat the oven to 170°C (340°F) and grease a 9-inch springform pan.
In a large bowl, beat the ricotta cheese until smooth and creamy.
Add sugar and mix until well combined.
Beat in the eggs one at a time until fully incorporated.
Stir in the vanilla extract and flour until smooth.
Melt the chocolate chips and allow them to cool slightly.
Reserve 1 cup of cheesecake batter and mix it with the melted chocolate.
Pour the plain batter into the prepared pan.
Spoon the chocolate batter over the top and use a knife to create decorative swirls.
Bake for 50–60 minutes or until the center is set.
Cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Slice and enjoy chilled.