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 Tbsp. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen raspberries
Chocolate Glaze**

Preheat oven to 350°F. With mixer, beat cream cheese until fluffy; gradually beat in condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool. Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers


** Chocolate Glaze: In small saucepan, over low heat, melt 2 (1 oz. each) squares semisweet baking chocolate with ¼ cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.