Chocolate Raspberry Cheesecake by JRI

Chocolate Raspberry Cheesecake
Ingredients:
1 Ready-made pie crust (regular or chocolate graham)
2 – 3 oz. pkgs. of cream cheese, softened
1-14 oz. can of sweetened condensed milk (NOT evaporated)
1 egg
3 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries (I usually do more than this)

1. Preheat oven to 350*. With mixer, beat cream cheese until fluffy; gradually add in sweetened condensed milk until smooth. Add egg, lemon juice & vanilla; mix well.
2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit (do it too fast & they’re sure to float to the top…still yummy, but not as ‘pretty’ when cut). Bake 30-35 minutes or until center is almost set. Cool.
3. Top cheesecake with chocolate glaze (looks nice if you leave ½-1” of cheesecake showing b/n crust & chocolate); chill & garnish with addt’l berries.

Chocolate Glaze:
2-1 oz. squares of semi-sweet baking chocolate
¼ cup whipping cream
Melt ingredients in small sauce pan over low heat until thickened & smooth. Remove from heat.