Preheat oven to 350 degrees F. Beat cream cheese with mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla; mix well. Arrange drained raspberries in the bottom of the chocolate crust. Slowly pour cream cheese mixture over the berries. Bake 30 to 35 minutes or until center is almost set. Cool for 1 hour.
To prepare glaze:
In a small saucepan, combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cooled cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours. Garnish with a few raspberries or
strawberries, if desired. Store in refrigerator.
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