Using hand mixer, mix softened cream cheese with sugar, 1 egg and vanilla and almond extract.

Be sure to mix until all the lumps are removed and mixture is fluffy! Keep filling in refrigerator until ready.

 

Pre-heat oven to 400 degrees F.

Spray a small sheet pan with cooking spray, or use a piece of parchment paper.

Open one sheet of puff pastry, and lay on a cool surface, with the more floured side down. Lightly roll with a rolling pin to smooth seams and stretch to a more rectangle surface.

Using your index finger to measure, cut strips on one side, and then the other, leaving the middle third un-cut. Lay pastry in prepared pan.

 

Spread about 2/3 of the cream mixture down the center of the pastry, avoiding top and bottom edge. Reserve the rest for mini cheese cake.

Alternating rows, line up raspberries and blackberries, reserving 5 raspberries for the mini cheesecake.

Fold the pastry strips over into center so that they overlap each other. Fold up each end and pinch down to avoid cream spilling out.

Whisk egg with teaspoon water in a small dish, and using a pastry brush, coat the top and sides of danish. Sprinkle the course sugar of the top.

Place danish back into fridge for 5 minutes to ensure it is cold, while preparing mini cheese cake.

 

 

 

Melt 1 tsp butter in medium size ramekin. Add graham cracker crumbs, and mix. Press with a flat bottom glass or jar.

Pour remaining cream cheese filling into crust.

Making a circle add the rest of the raspberries, pushing mostly into filling, leaving tops exposed.

Bake both pastry and mini cheesecake at 400 F for 7 minutes, then turn and bake for 8 minutes, watching carefully as all ovens are different. Watch for pastry to puff, and slightly brown.

Remove, and allow to cool for at least 10 minutes, and serve warm. If there are any leftovers, store covered in refrigerator. This is also delicious served room temperature.