Chocolate Raspberry Cheesecake

-Heather Jordan

2 pkg (3oz each) cream cheese
1 can (14 oz) sweetened condensed milk
3 T lemon juice
1 t vanilla extract
1 egg
1 C fresh or frozen raspberries
1 chocolate pie crust
1 bar (2 oz) semi-sweet baking chocolate
1/4 C whipping cream

In a mixing bowl beat cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth. Add egg; beat on low speed just until combined. Arrange raspberries on bottom of pie crust. Place pie crust on baking sheet. Slowly pour mixture over fruit. Bake at 350 for 30-35 minutes or until center is almost set. Cool on wire rack. In a small sauce pan combine chocolate and cream. Cook and stir over low heat until thickened and smooth. Remove from heat. Top cake with glaze and chill. Garnish with fresh raspberries.