Raspberry Cheesecake

Prepare graham cracker crumb crust according to box instructions. Press firmly into a 9x9 cake pan.

Using a hand mixer beat cream cheese until smooth. Add the condensed milk a little at a time while beating. Next add the vanilla and lemon juice, mix until smooth.

Pour mixture onto crumb crust and smooth mixture flat with a spatula. Refrigerate for at least 2 hours over night.

Spread raspberry filling on top and serve.