Line a muffin tin with 12 paper liners. Break wafers into quarters and fit into each liner (pieces will overlap). Set aside. Preheat oven to 325°F (160°C).
In a large bowl, using an electric mixer (stand or hand-held) on medium, cream together cream cheese, ricotta and sour cream until fluffy, about 3 min. Add egg, vanilla, cocoa and 1/3 cup (75 mL) of the brown sugar. Beat until smooth and thoroughly combined. Spoon batter into prepared muffin tin.
In a small bowl, combine remaining brown sugar with pecans and chocolate chips. Sprinkle mixture over batter. Bake on middle rack of oven until set, about 15 min. Cool on rack (about 90 min.), then chill for at least one hour or up to 2 days.
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