Chocolate Raspberry Cheesecake

1 chocolate pie crust (6 oz.)
6 oz. cream cheese, softened
1 can (14 oz.) sweetened condensed milk (NOT Evaporated Milk)
1 egg
3 Tblsp. lemon juice
1 tsp. vanilla
1 cup frozen raspberries, thawed
2 oz. semi-sweet baking chocolate
1/4 cup whipping cream

Preheat oven to 350 degrees.

Beat cream cheese with mixer until fluffy. Gradually beat in milk until smooth. Add egg, lemon juice, and vanilla; mix well.

Arrange raspberries on bottom of crust. Slowly pour cheese mixture over the fruit. Bake 30 to 35 minutes or until center is almost set.

In a small saucepan, over low heat, melt the chocolate with the whipping cream. Cook and stir until thickened and smooth. Remove from heat.

Top cheesecake with the chocolate glaze; chill. Refigerate leftovers.

Makes 8 servings.