In a mixing bowl, combine softened cream cheese, egg, powdered sugar, and vanilla. Blend with a hand mixer until smooth and creamy. Set aside.

Press 9 of the 16 crescent rolls onto a stone to create the crust. Leave about a half inch around the outside of the stone.

Spread cream cheese mixture on top of the crescent roll crust, leaving a 1/4 inch of crescent roll on the outside not covered with cream cheese mixture.

Spoon and carefully spread the raspberry pie filling on top of the cream cheese layer, leaving 1/4 inch of the cream cheese mixture on the outside not covered with raspberry filling.

Press the remaining 7 crescent rolls out just a little on the counter. Use a small cookie cutter to cut shapes out for the top. Place these cut shapes on top of the raspberry filling.

Bake at 350° for 25-30 minutes. The crust on the outside will look browned.

Allow to cool for 3-5 minutes. Cut and serve.

Enjoy!!