1. Heat oven to 350° F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. 2. Add egg. Lemon juice and vanilla; mix well. 3. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cheese mixture over fruit. 4. Bake 30 to 35 minutes or until center is almost set. Cool. Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake; chill. Garnish as desired. TIP: Soften cream cheese in microwave on high 15 to 20 seconds.