• 1 Ready Crust ® Chocolate Pie Crust (6 oz.)
• 6 oz. cream cheese, softened
• 1 can (14 oz.) Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
• 1 egg
• 3 T. lemon juice
• 1 tsp. vanilla extract
• 1 cup fresh or frozen raspberries

  Chocolate Glaze

• 2 squares (1 oz. each) semi-sweet baking chocolate
• 1/4 cup whipping cream

Preparation -
With an electric mixer, beat the cream cheese until fluffy. Gradually beat in the Eagle® Brand milk. Mix until smooth. Add the egg, lemon juice and vanilla; mix well. Arrange the raspberries on the bottom of the Ready Crust. Slowly pour the cream cheese mixture over the berries. Bake in a preheated oven at 350° for 30 to 35 minutes or until the center is almost set. Cool. Top the cheesecake with the chocolate glaze. Chill before serving. Refrigerate leftovers.

Recipe Source - Keebler Ready Crust Creations