Chocolate Raspberry Cheesecake - cooking recipe

Ingredients

1 (6 ounce) chocolate wafer pie crust (try Ready Crust)
6 ounces cream cheese (softened)
1 (14 ounce) can sweetened condensed milk (try Eagle Brand)
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup frozen raspberries (thawed)
2 ounces semisweet baking chocolate
1/4 whipping cream

Preparation

Soften cream cheese in microwave on high for 15 to 20 seconds.
Preheath oven to 350 degrees F.
Beat cream cheese until fluffy with mixer.
Gradually beat in condensed milk until smooth.
Add egg, lemon juice and vanilla; mix well.
Arrange rasberries 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 semi-sweet chocolate squares with whipping cream.
Cook and stir until thickened and smooth.
Remove from heat.
Top cheesecake with chocolate glaze; chill.
Garnish as desired.