Crust: Crush the waffle cones in the food processor. Stir in the melted butter and vanilla. Mix very well. Press the crushed waffle cones into the muffin pan cups, evenly, all over the bottom and a little bit up the side. Set aside.
Start beating the cream cheese with a mixer until smooth, about 2 minutes.
Add the vanilla extract and sour cream into the cream cheese mixture. Add the eggs, one at the time, beating after each addition.
Lower the speed to low and add orange zest, sugar, corn starch and salt. Make sure that all ingredients are well combined.
Pour the cheesecake batter into the muffin pan with crust, about 3/4 full. (You can use aluminum foil cupcake liners, that are lightly greased inside, to make the cheesecakes. That might make it easier to take out of the pan.)
Bake at 325, for about 18-20 minutes. Touch the centers with your finger to make sure it's done (It should still jiggle but not be gooey.)
Beat the heavy cream and 2 tbs of sugar in a bowl with an electric mixer, until soft peaks appear.
In a separate bowl, beat ricotta, sugar, vanilla (Amaretto if using) and orange zest for a couple of minutes.
Slowly, fold the ricotta mixture into the whipped heavy cream until all incorporated.
Make sure the cheesecakes are completely cooled before covering with cannoli filling.
Add the chocolate chips to a shallow bowl and spread it out. Cover the sides of the mini cheesecakes with the filling and carefully roll it in the mini chips. Press them in lightly. Using a spatula, spread more filling on the top of the cheesecake.
Refrigerate until ready to serve.
Note: to take out the cheesecakes from the pan: Let the cheesecakes cool in the pan. Once they are at room temperature, run a lightly greased butter knife between the cheesecake and the cup to separate it from the pan. Then gently take them out using a small rubber spatula. Or, you can bake the cheesecakes in the aluminum foil cupcake cups just make sure to grease inside the aluminum cups so it will be easier to peel off.