Chocolate Raspberry Cheesecake

1 (6 oz) chocolate pie crust
6 oz. cream cheese, softened
1 (14 oz) can sweetened condensed milk (NOT evaporated milk)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries
**Chocolate glaze (recipe follows)

Preheat oven to 350 degrees. Beat cream cheese until fluffy; gradually beat in 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 30-35 minutes or until center is almost set. Cool.

Top cheesecake with chocolate glaze; chill. Garnish as desired. Refrigerate leftovers.

HELPFUL HINT: Soften cream cheese in microwave on high 15-20 seconds.

**CHOCOLATE GLAZE**
In a small saucepan, over low heat, melt 2 (1 oz. each) squares semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

I got this and another cheesecake recipe (which will be posted after this one) at a grocery store that my Grandmother always goes to. It's extremely easy to make, but extremely hard to stop eating :)