Preheat the oven to 350º.

Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet).

In a large bowl, beat together cream cheese and sweetened condensed milk until smooth.

Beat in egg, lemon juice, and vanilla. Mix well.

Carefully pour on top of the raspberries.

Bake in preheated oven for for 30-35 minutes, or just until set.

Cool completely.

After the cheesecake has cooled, melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).

Pour melted chocolate over the cheesecake.

Chill several hours before serving (it’s best to chill overnight).