1 Ready Crust Chocolate Pie Crust
6 oz cream cheese, softened
1 can sweetened condensed milk (Eagle Brand)
3 tables lemon juice
1 teas vanilla
1 cup fresh or frozen raspberries
Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.
Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 min or until center is set. Cool.
Top cheesecake with Chocolate glaze; chill.
Glaze: In a small saucepan, over low heat, melt 2 (1 oz ea) squares semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Cool just a couple of min and pour over cheesecake and put into fridge for a few hours to chill.