In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, about 1 minute. Add the vanilla and then the eggs, one at a time, beating until smooth after each addition. Using a rubber spatula, scrape the bottom and sides of the bowl. Reduce the speed to low and add the flour and salt. Mix, occasionally scraping down the bottom and sides of the bowl, until smooth, about 1 minute. Stir 3/4 cup of the raspberry puree into the filling.