Preheat oven to 350F
Add Biscoff cookies and butter to a food processor and blend well
Pour Biscoff crumbs into a pie crust and use the back of a measuring cup to pack the crust tightly and form the crust
Bake for 8 minutes, remove and let cool to room temperature
Melt 1 cup mini dark chocolate chips using a double boiler by filling a pot with 2 inches of water, placing a glass bowl on top, pouring chocolate chips into the bowl, bringing water to a simmer, and stirring with a spatula until melted
Pour the melted chocolate onto the crust and use a spatula to spread it evenly to cover the base
Refrigerate until the chocolate has hardened
In a large bowl or mixer, add ricotta, mascarpone, powdered sugar, vanilla, and orange zest
Use a hand mixer or standing mixer to mix well
Fold 1 cup mini dark chocolate chips into the ricotta mixture
Pour filling onto pie crust and use a spatula to evenly distribute the filling
Top with pistachio and chocolate shavings
Refrigerate until ready to serve
