Chocolate Raspberry Cheesecake

1 Ready Crust Chocolate Pie Crust
6 oz. cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1 egg
3 T. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries

Chocolate Glaze:
2 squares (1 oz. each) semi-sweet baking chocolate
1/4 cup whipping cream

1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy. Gradually beat in Condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.

2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

3. In a small saucepan, over low heat, melt chocolate squares & whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers. Servings: 8

Recipe from: Ready Crust