Chocolate Raspberry Cheesecake

2 3-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 teaspoon vanilla
1 cup fresh or frozen raspberries
1 6-ounce ready-made graham cracker pie crust
2 ounces semi sweet chocolate morsels
¼ cup whipping cream

1. Heat oven to 350°. With mixer, beat cream cheese until fluffy. Gradually, beat in sweetened condensed milk until smooth.
2. Add egg, lemon juice, and vanilla; mix well.
3. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cheese mixture over fruit.
4. Bake 30 to 35 min., or until center is almost set. Cool.

Chocolate glaze; in a small saucepan, over low heat, melt semisweet morsels with whipping cream. Stir until thickened and smooth. Remove from heat. Pour glaze over cheesecake; chill. Garnish as desired.

Tip: to quickly soften cream cheese, place in microwave on high 15 to 20 seconds.


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