Raspberry Cream Cheese Pie

This is a delicious pie that I ended up making a few weeks back. When I saw this in Woman's World (Feb 28th issue) I knew I just had to make this. I'm not that crazy about using a large amount of cream cheese in a recipe and this only called for 4 oz, which is just enough but not too much. It's a simple pie but delicious and will impress!!!

Crust

1 1/2 cups chocolate wafer crumbs (I used chocolate graham crackers)

2 Tbs sugar
1/3 cup butter, melted

Filling

4 oz cream cheese, softened

1 can sweetened condensed milk

3 Tbs lemon juice

1 tsp vanilla

1 egg, slightly beaten

1 cup fresh raspberries

Chocolate Glaze

1/4 cup semisweet chocolate chips

1/4 cup heavy cream

Crust: Preheat oven to 350 F. Coat 9 inch pie pan with cooking spray. Combine wafer crumbs, sugar and butter. Press mixture on bottom and up side of pan. Bake 10 minutes. Cool 30 minutes before adding filling.

Filling: In medium bowl, beat together cream cheese, condensed milk, lemon juice, vanilla and egg. Layer raspberries in cooled crust. Pour cream cheese mixture over raspberries. Bake 30 minutes.

Glaze: In small pot, place chocolate chips and cream over low heat, stirring constantly until chips are melted. After you remove pie from oven, drizzle glaze over top. Refrigerate for at least 4 hours before serving.