Chocolate Raspberry Cheesecake

1 Ready Crust Chocolate Pie Crust

6 oz cream cheese, softened

1 can sweetened condensed milk (Eagle Brand)

1 egg

3 tables lemon juice

1 teas vanilla

1 cup fresh or frozen raspberries

Chocolate glaze

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.

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