Homemade sopapilla cheesecake! [OC]

The recipe!

Sopapilla Cheesecake Ingredients

2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls (butter or non-butter ones)
2 packages (8 oz each) cream cheese, softened
1 ½ cups sugar
1 teaspoon vanilla
½ cup butter, melted
1 tablespoon ground cinnamon

Steps

1. Heat oven to 350°F.
2. Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
3. In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on
   medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
4. Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of
   cream cheese layer. Pinch seams together.
5. Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon,
   and sprinkle evenly over butter.
6. Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30
   minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows (optional). Cover and refrigerate any remaining bars.