Preheat oven to 375 degrees. Lightly spay a large sheet pan with non-stick spray or use a slipat mat, parchment paper works, too.
In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
Open crescent roll dough sheet and unroll. (If using the crescent rolls: leave crescents in rectangles.
On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.
Press edges together to even out edges and seal any holes.)
Cut 1/2-inch strips up each side of the dough and going about 1/3 of the way into the dough.
Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide.
Top with fresh raspberries.
Fold the 1/2-inch dough strips up over filling alternating sides to form a braided pattern.
If you have excess dough at the end of the danish, fold them in as best as you can into the dough.
Bake for 15-20 minutes or until filling is set and crescent dough is golden in color.
Let cool on pan about 15 minutes.
Once danish has cooled, remove to serving platter.