Pulse together the Chocolate Chex and the melted butter until the mix resembles coarse sand. Press it into a greased pie dish. Set aside.
In a stand mixer, whip the marscapone cheese until it is fluffy. Add the heavy cream and continue whipping until it is fluffy. Whip in the ricotta cheese, powdered sugar, and vanilla. When the ingredients are combined, gently fold in the chocolate chips. Pour onto the crust.
Refrigerate for 3-4 hours prior to serving to set. Garnish with whipped cream and extra chocolate chips if desired. Enjoy!