Preheat the oven to 350 degrees . 

Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon zest and flour. 3. Using a mini muffin tin you can line or just spray with cooking spray as I did.  I used about 18 cups.   Spoon the cheese mixture into the  cups. 

Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath. Bake until the cheesecake centers are just set, about 20 minutes. Remove the muffin pan from the baking sheet.  If the cakes are not fully set, you can put them back in without the water bath for another 5-10 minutes.  Then remove and allow to cool.  

When ready spread your favorite chocolate sauce on the plate and/or on top of each cake.