1 chocolate ready pie crust
2 (3-oz each) cream cheese bricks, softened
1 can (14-oz) sweetened condensed milk
1 large egg
3 tbsp lemon juice
1 tsp vanilla
1 cup fresh raspberries
2 squares (1-oz each) semi-sweet baking chocolate
1/4 cup whipping cream
Preheat oven to 350 degrees.
With an electric mixer, beat the cream cheese until fluffy; gradually beat in the sweetened condensed milk until smooth. Add the egg, lemon juice, and vanilla; mix well.
Arrange the raspberries over the bottom of the pie crust. Slowly pour the cream cheese mixture over the raspberries.
Bake the pie for 30 to 35 minutes, at 350 degrees, until the center is almost set. Allow to cool.
In a small saucepan over low heat, melt the baking chocolate in the whipping cream. Cook, stirring, until thickened and smooth. Remove from the heat. Spread this chocolate glaze over the cheesecake pie. Chill until serving time.
Just before serving, garnish each slice with two to three fresh raspberries and mint leaves, if desired.
Refrigerate any leftovers.