Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6             ounces  cream cheese -- softened
  1                can  sweetened condensed milk -- 14-ounce
  1                     egg
  3        tablespoons  lemon juice
  1           teaspoon  vanilla extract
  1                cup  fresh or frozen raspberries
  6             ounces  ready crust chocolate pie crust
                        chocolate glaze: -- see below

Preparation:

Heat oven to 350 F. 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 30-35 minutes or unti lcenter is almost set. Cool. Chocolate Glaze: In small saucepan, over Low heat, melt 2 (1 oz.) squares semisweet chocolate with 1/4 cup whipped cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. (shown with fresh raspberries on each slice.)

Nutritional Information:

208 Calories (kcal); 11g Total Fat; (48% calories from fat); 5g Protein; 22g Carbohydrate; 60mg Cholesterol; 118mg Sodium