Chocolate Raspberry Cheesecake II
1 packaged chocolate pie crust (6 oz.)
2 pkgs. (3 oz. each) cream cheese, softened (see note)
1 can (14 oz) sweetened condensed milk - not evaporated milk
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 sq. (1 oz.) semisweet chocolate
1/4 cup whipping cream
Preheat oven to 350ºF. 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 crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
In small saucepan, over low heat, melt one (1 oz.) square semisweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.
Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers.
Note: Soften cream cheese in microwave on high 15 - 20 seconds.