INGREDIENTS

  • 1chocolate wafer pie crust (6 oz Keebler Ready Crust Chocolate Pie Crust)
  • 6 ounces cream cheese , softened (2 3-oz pkg)
  • 14 ounces sweetened condensed milk (not evaporated milk)
  • 1 egg
  • 3 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh raspberries (frozen ok)

    • CHOCOLATE GLAZE

  • 2 ounces squares semisweet baking chocolate
  • 1/4 cup whipping cream

DIRECTIONS

  1. Preheat oven to 350 degrees F.
  2. Beat cream cheese (with mixer) until fluffy.
  3. Gradually beat in sweetened condensed milk until smooth.
  4. Add egg, lemon juice and vanilla; mix well.
  5. Arrange raspberries on bottom of crust.
  6. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set.
  7. Cool.
  8. Top cheesecake with Chocolate Glaze; then chill.
  9. Garnish as desired. Refrigerate leftovers.
  10. CHOCOLATE GLAZE:In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream.Cook and stir until thickened and smooth.Remove from heat.