1 Ready Crust® Chocolate Pie Crust
6 ounces cream cheese, softened
1 can Eagle® Brand Sweetened Condensed Milk
3 tbsp lemon juice
1 tsp vanilla extract
1 cup fresh or frozen raspberries
In small saucepan, over low heat, melt 2 (1 oz each) squares semi-sweet baking chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.
Preheat 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 rasberries on bottom of the Ready Crust®. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
Top cheesecake with Chocolate Glaze; chill. Garnish as desired. Refrigerate leftovers.