2 (3 oz. each) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg
3 tbsp. lemon juice
1 tsp. vanilla extract
1 c. fresh raspberries
1 (6 oz.) chocolate graham cracker pie crust
1 (16 oz.) bag chocolate morsels
1/4 c. whipping cream
Chocolate curls (optional garnish)

Preheat oven to 350°F. With mixer, beat cream cheese in a large bowl until fluffy; gradually add condensed milk and beat until smooth. Add egg, lemon juice and vanilla; mix well. Arrange raspberries on bottom of crust. Very slowly pour cream cheese mixture over berries.

Bake at 350°F for 30 to 35 minutes until center is almost set. Cool.

In a saucepan over low heat, melt chocolate morsels with whipping cream. Let cool slightly and pour over cooled pie. Refrigerate at once. Garnish with chocolate curls, if desired.