Chocolate Raspberry Pie

6 oz cream cheese
14 oz can Eagle� Brand Sweetened Condensed Milk (NOT evaporated milk)
1 egg
3 tbsp ReaLemon� Lemon Juice from Concentrate
1 tsp vanilla extract
1 cup fresh or frozen raspberries
6 oz Keebler� Ready Crust� Graham Cracker Pie Crust
Chocolate Glaze (recipe follows)

Heat oven at 350�.

With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg, ReaLemon, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.

Chocolate Glaze:
In small saucepan, over low heat, melt 2 (1-oz.) squares semisweet chocolate with 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from heat.

Top cheesecake with Chocolate Glaze; chill. Garnish as desired