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Pulse the cannoli shells in a food processor until coarse crumbs form. Add the sugar and cracker crumbs. Drizzle in the melted butter. Pulse all the ingredients together until combined. Scoop the mixture into a greased 9-inch pie plate. Press the crust into the bottom and up against the sides so that it all forms an even layer (using the bottom of a heavy glass makes this task easier). Refrigerate for about an hour so the crust has time to firm up.
In a large bowl, beat the cream cheese, confectioners' sugar, orange zest and cinnamon together. Once combined, beat in the ricotta cheese and vanilla and rum extracts. Stir in the chocolate chips, but don't continue to beat. Spread the filling onto the crust, bringing it to all the edges.
Refrigerate the cheesecake, covered, until set. This will take about four hours, so be sure to set enough time aside if you're making it for a party. Once set, top the cheesecake with chopped pistachios if desired.