Chocolate Raspberry Cheesecake from Nat

1 Ready crust pie crust, chocolate or regular

6 oz. softened cream cheese

1 can (14 oz.) sweetened condensed milk (NOT evaporated milk)

1 egg

3 Tbsp. lemon juice

1 tsp. vanilla extract

1 cup fresh or frozen raspberries

2 (1 oz.) squares semi-sweet baking chocolate

½ cup whipping cream

Preheat oven to 350 degrees. With mixer, beat cream cheese until fluffy; gradually add in sweetened condensed milk until smooth. Add egg, lemon juice & vanilla; mix well.

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

In a small saucepan, melt chocolate with whipping cream over low heat until thickened & smooth. Remove from heat & top cooled cheesecake with mixture leaving a little space between the chocolate & the edge of the cake and crust.

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