Cheesecake filling:
1 chocolate pie crust (I usually buy an Oreo crust)
1 8 oz package cream cheese, room temp (let sit on counter for 30 minutes to 1 hour)
1 can(14 oz) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1 tsp. vanilla
1 cup fresh/frozen raspberries
Chocolate glaze:
2 oz semi sweet chocolate chips
1/4 cup whipping cream
Preheat oven to 350. With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice, and vanilla; mix well.
Place raspberries on the bottom of the crust. Slowly pour cheesecake mixture over fruit. Bake 30 to 35 minutes or until the center is set.
Cool cheesecake completely. Heat whipping cream on stovetop or microwave (don't let boil) and pour over chocolate chips. Whisk until combined. Pour over top of cheesecake and store in fridge.
