Preheat oven to 350 degrees 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 in bottom of crust. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set; cool. Meanwhile, for chocolate glaze melt chocolate squares in small saucepan over low heat with whipping cream. Cook and stir until thickened and smooth. Top cheesecake with chocolate glaze; chill and garnish as desired.
By Robin from Washington, IA
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