Raspberry Cream Cheese Pie has a taste very similar to cheesecake but is much quicker and easier to make with just a few simple ingredients and fresh raspberries.
Make the crust. Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. In a medium bowl, stir together cookie crumbs, 2 tablespoons sugar, and melted butter. Press into bottom and up sides of pie pan. Bake 8 to 10 minutes. Cool for 30 minutes before adding filling.
To make filling, use an electric mixer to beat together cream cheese, sweetened condensed milk, lemon juice, vanilla, and egg.
Scatter the raspberries on top of crust. Pour filling on top of raspberries. Bake for 30 minutes at 350 degrees.
Refrigerate for at least 4 hours or overnight.
Before serving, top with glaze. Place chocolate chips in a small bowl. Bring cream to a simmer and pour over chocolate chips. Let sit 15 seconds and then stir until smooth. Using a spoon, drizzle glaze over pie.