Sopapilla Cheesecake Hand Pies

Sopapilla Cheesecake Hand Pies 1 8 ounce package Cream Cheese, softened 2 tablespoons Granulated Sugar 1/2 teaspoon Pure Vanilla Extract 2 Pre-made Pie Crusts For the Topping: 3 tablespoons Butter, melted 1/2 cup Granulated Sugar 1 1/2 teaspoons Cinnamon Preheat oven to 400°F. Line a baking sheet with a silicone mat or parchment paper; set aside. In a large bowl, beat cream cheese and 2 tablespoons of sugar until well combined. Mix in the vanilla; set aside. Roll out the pie crust to 1/8-inch thin. Cut into 3.5-inch rounds. Fill each circle with about a teaspoon of cream cheese. Fold over and crimp with a fork to seal. Re-rolls scraps and continue filling until the pie crust is used. In a small bowl, combine 1/2 cup sugar and cinnamon. Dip one side of each pie into melted butter, then into sugar. Place cinnamon-sugar side up on prepared baking sheet and bake for 10-15 minutes or until crust is no longer raw. Watch carefully after 10 minutes or filling may begin to leak.