Raspberry Cheesecake

Directions

1. 1
   Prepare graham cracker crumb crust according to box instructions.
2. 2
   Press firmly into a 9x9 cake pan.
3. 3
   Using a hand mixer beat cream cheese until smooth.
4. 4
   Add the condensed milk a little at a time while beating.
5. 5
   Next add the vanilla and lemon juice, mix until smooth.
6. 6
   Pour mixture onto crumb crust and smooth mixture flat with a spatula.
7. 7
   Refrigerate for at least 2 hours over night.
8. 8
   Spread raspberry filling on top and serve.