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Preheat oven to 350.Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape. Slice the dough into pieces about 1/4 inch thick (as though you're slicing cookie dough). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
In a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. I find that about a tbsp works well, but you can use as little or as much as you like. If you like fruit with your danish, you can also add it to the rolls before the cream cheese mixture. Bake for 15 - 20 minutes.
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