1 6-oz. ready-made chocolate pie crust
6 oz. cream cheese, softened
1 14-oz. can sweetened condensed milk
1 egg
3 Tbs lemon juice
1 tsp vanilla
1 c. frozen raspberries, thawed
2 oz. semisweet chocolate
1/4 c. heavy whipping cream
Preheat oven to 350 degrees. Beat cream cheese until fluffy with mixer, gradually adding condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust, then slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set. Cool. While cooling, melt chocolate over low heat with whipping cream. Cook and stir until thickened and smooth; remove from heat and top cheesecake. Chill and garnish as desired. (I use whipped cream and fresh/thawed whole raspberries.) Refrigerate leftovers.
