Preheat oven to 350 degrees.
With mixer, beat cream cheese until fluffy; gradually beat in milk until smooth. Add egg, lemon juice and vanilla; mix well.
Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
Bake 30-35 minutes or until center is almost set. Cool.
In a small saucepan, over low heat, melt chocolate and whipping cream together. Stir until thickened. Remove from heat.
Top cheesecake with the chocolate glaze. Chill 24 hours. Garnish as desired.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 8|
|Calories from Fat: 217 (45%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 12.1g||60 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 82.7mg||25 %|
|Sodium 289mg||10 %|
|Potassium 400.8mg||11 %|
|Total Carbohydrate 60.6g||18 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 58.5g|
|Protein 9.5g||14 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 486
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