Raspberry Cheesecake

• 16 oz cream cheese
• 10 oz sweetened condensed milk
• 1 tsp vanilla extract
• 2/3 cup Realemon, lemon juice
• 1 can Raspberry pie filling
• 1 box Graham cracker crumb crust

1. Prepare graham cracker crumb crust according to box instructions.
2. Press firmly into a 9x9 cake pan.
3. Using a hand mixer beat cream cheese until smooth.
4. Add the condensed milk a little at a time while beating.
5. Next add the vanilla and lemon juice, mix until smooth.
6. Pour mixture onto crumb crust and smooth mixture flat with a spatula.
7. Refrigerate for at least 2 hours over night.
8. Spread raspberry filling on top and serve.

cream cheese, condensed milk, vanilla, realemon, raspberry pie filling, graham cracker crumb crust

Taken from cookpad.com/us/recipes/368315-raspberry-cheesecake (may not work)