CHOCOLATE RASPBERRY CHEESECAKE

1 Ready pie crust in chocolate (6 oz)
6 oz cream cheese softened
1 can (14 oz) sweetened condensed milk
1 egg
3 TBS lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries
Chocolate Glaze (recipe follows)

Beat cream cheese til fluffy, gradually beat in condensed milk til smooth. Add egg, lemon juice and vanilla, mix well. Arrange raspberries on bottom of pie crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. Top cheesecake with chocolate glaze, chill, garnish as desired, refrigerate leftovers.

Chocolate Glaze:
In small saucepan, over low heat, melt 2 (1 oz each) squares semi-sweet baking chocolate with 1/4 whipping cream. Cook and stir until thickened and smooth. remove from heat.