1
: With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Add egg, lemon juice, and vanilla; mix well. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
2
: Bake in preheated 350ºF (180ºC) oven 30 to 35 minutes or until centre is almost set. Cool.
3
: Top with Chocolate Glaze*. Chill 4 hours. Garnish as desired.