2 (3 oz.) packages cream cheese softened
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 egg
3 tbsp concentrated lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries
1 graham cracker pie crust

Pre-heat oven to 350°F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust and slowly pour cheese mixture over the fruit.

Bake 30-35 minutes or until center is almost set. Cool.

Chocolate Glaze: In a small saucepan, over low heat, melt 2 (1 oz.) squares of semisweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with this glaze and chill. Garnish as desired.