Heat the oven to 350 degrees. With an electric mixer, beat cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg, lemon juice and vanilla; mix well.
Arrange raspberries on the bottom of the crust. Slowly pour the cheese mixture over the fruit.
Bake 30-35 minutes or until the center is set. Cool.
Meanwhile, make your glaze. In a small saucepan, over low heat, melt the 2 squares of chocolate with the 1/4 cup whipping cream. Cook and stir until thickened and smooth. Remove from the heat. Top cheesecake with the glaze and chill. Garnished as desired.