2 (3 oz.) packages of cream cheese, softened
1 (14 oz.) can sweetened condensed milk (NOT evaporated milk)
1 egg
1 tbsp Lemon Juice
1 tsp Vanilla extract
1 cup fresh or frozen raspberries
1 (6 oz.) ready-made graham cracker pie crust
2 ounches semisweet chocolate
1/4 cup whipping cream
Heat oven to 350 degrees. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth.
Add egg, lemon juice, and vanilla; mix well.
Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cheese mixture over fruit.
Bake 30 to 35 minutes or until center is almost set. Cool.
Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake; chill. Garnish as desired.
Comments from Sharon: You can soften the cheese in microwave on high for 15 to 20 seconds.