Chocolate Raspberry Cheesecake

                                                        Two 3 ounce packages of cream cheese, softened
                                                        One 14 ounce can of sweetened condensed milk
                                                        1 egg
                                                        3 tablespoons of ReaLemon Lemon Juice from concentrate
                                                        1 teaspoon of vanilla extract

1 cup of fresh or frozen raspberries
One 6 ounce ready made graham cracker pie crust
2 ounces of semisweet chocolate
1/4 cup of whipping cream

Heat oven to 350F. with mixer beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon and vanilla, mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until the center is almost set. Cool. Chocolate Glaze; In a small saucepan over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. remove from heat. Glaze over cheesecake, chill. Garnish as desired,

Compliments of Linda Girard