• Begin by preheating your oven to 350 degrees Fahrenheit.
• Using a mixer, beat the cream cheese until it becomes fluffy.
• Gradually add the sweetened condensed milk to the cream cheese and continue to beat until a smooth mixture forms.
• Mix in the egg, lemon juice, and vanilla thoroughly.
• Arrange the raspberries on the bottom of the crust.
• Slowly pour the cream cheese mixture over the raspberries.
• Bake the cheesecake for 30-35 minutes, or until the center is almost set.
• Allow the cheesecake to cool. Once the cheesecake has cooled, top it with the chocolate glaze and then chill.
• Garnish the cheesecake as desired and refrigerate any leftovers.

For The Chocolate Glaze:

• In a small saucepan, melt 2 squares (1 ounce each) of semi-sweet chocolate along with 1/4 cup of whipping cream.
• Cook and stir the mixture until it becomes thickened and smooth.
• Remove the mixture from the heat.