chocolate raspberry cheesecake
categories:  Cake | Cheesecake | Desserts   

Ingredients:

• 1 (6 ounce) Chocolate Pie Crust
• 6 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 1 egg
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries
• Chocolate Glaze
• 2 (1 ounce) squares semi-sweet baking chocolate
• 1/4 cup whipping cream

Preparation:

1. Preheat oven to 350 degrees F.
   Beat cream cheese until fluffy with mixer.
   Gradually beat in sweetened condensed milk until smooth.
   Add egg, lemon juice and vanilla; mix well.
   
   
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
   Bake 30 to 35 minutes or until center is almost set.
   Cool.
   
   
3. top cheesecake with chocolate glaze; chill.
   garnish as desired.
   refrigerate leftovers.

• soften cream cheese in microwave on high 15 to 20 seconds.
  
  
• in small saucepan, over low heat, melt 2 (1-oz.) squares semisweet chocolate with 1/4 cup whipping cream.
  cook and stir until thickened and smooth.
  remove