Preheat the oven to 350F
Line crust with one cup of raspberries (Don't add more than a cup or your filling will overflow the crust)
In a large mixing bowl, beat softened cream cheese, sweetened condensed milk and egg until creamy and smooth. Add vanilla and lemon juice, beat until combined.
Pour cheesecake mixture over raspberries in pie crust. Bake at 350 F for 25 to 35 minutes.
Cool cheesecake on counter until room temperature then slide into refrigerator to chill for several hours before serving.
Just before serving: melt white chocolate chips or baking chocolate in microwave in ten second increments, stirring well, taking care not to burn the white chocolate, which scorches easily. If chocolate seems difficult to work with after melting, add a couple drops of vegetable oil (1/8 of a teaspoon) to the white chocolate and stir thoroughly. The oil will make the white chocolate easier to drizzle over the cheesecake.
Slice and serve with a few raspberries for garnish.