Chocolate Raspberry Cream Pie

Pre-heat the oven to 350 degrees.

With an electric mixer, beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add the lemon juice, egg and vanilla extract. Mix well.

Arrange 1 cup fresh raspberries on bottom of the pie crust. Pour the cream cheese mixture over the fruit. Bake for 30-35 minutes or until the center is almost set and cool.

In a small saucepan, over low heat, melt the squares of chocolate with the whipping cream. Cook, stirring often, until thickened and smooth.

Remove from the heat and spread the mixture evenly over the top of the cooled pie.

Chill in the refrigerator. If desired, garnish with raspberries and additional whipped cream.