Chocolate Raspberry Cheesecake

Ingredients

• 14 ounce eagle brand® condensed milk sweetened canned NOT evaporated milk
• 6 ounce cream cheese softened
• 1  eggs 
• 6 ounce d graham cracker pie crust 
• 3 tablespoons lemon juice from concentrate 
• 1 cup raspberries fresh
• 2 ounce bittersweet chocolate 
• 1 teaspoon vanilla extract 
• 0.3 cup whipping cream 

Equipment

• sauce pan
• oven
• blender

Directions

1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand® until smooth.
2. Add egg, lemon juice, and vanilla; mix well.
3. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
4. Bake 30 to 35 minutes or until center is almost set. Cool
5. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth.
6. Remove from heat. Top cheesecake with Chocolate Glaze; chill.
7. Garnish as desired.