1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (9-inch) chocolate piecrust
2 (1 ounce) squares semisweet baking chocolate
¼ cup whipping cream
Preheat oven to 350 degrees. In a large bowl, beat cream cheese until fluffy. Gradually beat in 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 for 30 to 35 minutes or until center is almost set. Cool. In a small saucepan over low heat, melt chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with chocolate glaze. Allow to chill before serving.