CHOCOLATE RASPBERRY CHEESECAKE

1 chocolate piecrust
6 ounces cream cheese, softened
1 can (14 oz.) sweetened condensed milk, NOT evaporated milk
1 egg
3 Tablespoons lemon juice
1 teaspoon vanilla
1 cup fresh or frozen raspberries
Chocolate Glaze (recipe follows)

Preheat oven to 350 degrees F.

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 the crust. Slowly pour cheese mixture over fruit.

Bake 30 to 35 minutes or until center is almost set. Cool.

Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers.

Helpful hint: Soften cream cheese in microwave on high 15 to 20 seconds.

CHOCOLATE GLAZE:

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

In small saucepan over low heat melt chocolate with cream. Cook and stir until thickened and smooth. Remove from heat.