Keebler Chocolate Raspberry Cheesecake

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

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Beat cream cheese (with mixer) until fluffy.

3. 3

   Gradually beat in sweetened condensed milk until smooth.

4. 4

   Add egg, lemon juice and vanilla; mix well.

5. 5

   Arrange raspberries on bottom of crust.

6. 6

   Slowly pour cheese mixture over fruit. Bake 30-35 minutes or until center is almost set.

7. 7

   Cool.

8. 8

   Top cheesecake with Chocolate Glaze; then chill.

9. 9

   Garnish as desired. Refrigerate leftovers.

10. 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.