This recipe is a family favorite!  If you like raspberries and cheesecake this dessert will be your new favorite dessert.  I found this recipe years ago in the Easy to Bake Cookbook.  It takes 15 minutes to put together, 30 minutes to bake, and three hours to chill.  It is well worth the wait! 

Ingredients:

6 oz cream cheese

14 oz sweetened condensed milk

1 egg

3 T. lemon juice

1 tsp. vanilla

1.5 cups fresh raspberries

6 oz chocolate pie crust (I use pre-made Oreo crust)

2 oz semisweet chocolate chips

1/4 cup whipping cream

 

Directions:

1.  Preheat oven to 350 degrees.  With your kitchen apron on, beat cream cheese in medium bowl with electric mixer at medium speed until fluffy.  Gradually beat in sweetened condensed milk until smooth.  Add egg, lemon juice and vanilla; mix well.  Arrange 1 cup of raspberries on bottom of crust.  Slowly pour cream cheese mixture over raspberries.

2.  Bake 30-35 minutes or until center is almost set.  Cool on wire rack.

3.  Melt the chocolate chips with 1/4 cup whipping cream in a small saucepan over low heat.  Cook and stir until thickened and smooth.  Remove from heat.  Spread over cheesecake.  Refrigerate 3 hours.  Top with remaining 1/2 cup of fresh raspberries and serve.  Refrigerate leftovers. 

-Peg