| | Directions | - Using an electric mixer, beat the cream cheese, sweetened condensed milk, lemon juice, and vanilla until smooth.
- Add the egg and beat on low speed just until combined.
- Arrange the raspberries on the bottom of the prepared piecrust. Slowly pour the cheesecake mixture over the fruit.
- Place the cheesecake on a baking sheet and bake at 350ºF for 30-35 minutes; then allow to cool.
- In a small saucepan, combine the baking chocolate and whipping cream. Cook and stir over low heat until thickened and smooth.
- Remove the chocolate mixture from the heat, cool slighly, and then pour over the cheesecake.
- Chill the cheesecake. Garnish with fresh raspberries prior to serving.
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Cook Time: 35 minutes
|  | | Ingredients | | - | | 6 ounces cream cheese softened |
| - | | 1 can sweetened condensed milk |
| - | | 3 tablespoons lemon juice |
| - | | 1 teaspoon vanilla |
| - | | 1 egg |
| - | | 1 cup fresh or frozen raspberries |
| - | | 1 ready crust chocolate piecrust |
| - | | 1 bar (2 oz) semi sweet baking chocolate |
| - | | 1/4 cup whipping cream |
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