Keebler Chocolate Raspberry Cheesecake

• 1 chocolate wafer pie crust (6 oz Keebler Ready Crust Chocolate Pie Crust)
• 6 ounces cream cheese, softened (2 3-oz pkg)
• 14 ounces sweetened condensed milk (not evaporated milk)
• 1 egg
• 3 tablespoons lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup fresh raspberry (frozen ok)
• CHOCOLATE GLAZE
• 2 ounces squares semisweet baking chocolate
• 1/4 cup whipping cream

1. Preheat oven to 350 degrees F.
2. Beat cream cheese (with mixer) until fluffy.
3. Gradually beat in sweetened condensed milk until smooth.
4. Add egg, lemon juice and vanilla; mix well.
5. Arrange raspberries on bottom of crust.
6. Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set.
7. Cool.
8. Top cheesecake with Chocolate Glaze; then chill.
9. Garnish as desired. Refrigerate leftovers.
10. CHOCOLATE GLAZE: In small saucepan, melt 2 (1 ounce each) squares semi-sweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

chocolate wafer pie crust, cream cheese, condensed milk, egg, lemon juice, vanilla, fresh raspberry, chocolate glaze, chocolate, whipping cream

Taken from www.food.com/recipe/keebler-chocolate-raspberry-cheesecake-257566 (may not work)