Sopapilla Cheesecake

Ingredients:
2 cans (8 oz) Pillsbury crescent roll sheets
2 packages (8 oz) cream cheese, softened
1 1/2 cups of sugar
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Methods:
Heat oven to 350.
Unroll 1 can of dough. Place in the bottom of ungreased 13 x 9" glass baking dish. Stretch to cover bottom of dish.
In a 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.
Unroll second can of dough. Carefully place on top of cream cheese layer.
Pour melted butter evenly over top. Mix remaining 1/2 cup sugar and cinnamon, and sprinkle evenly over butter.
Bake 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.