Cinnamon Sopapilla Cheesecake

Cinnamon Sopapilla Cheesecake

2 cans Crescent rolls divided use
2 8 ounce Packages of cream cheese softened
1 3/4 cup Sugar divided use
1 teaspoon Vanilla
1/2 cup Butter melted
1/2 teaspoon Cinnamon



Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking
spray.

Bottom crust:

Spread one can of crescent rolls over the bottom of the pan.

Filling:

Mix two packages of cream cheese, one cup of sugar, and 1 teaspoon of vanilla
for about one minute, or until well blended. Spread the filling evenly over the
bottom crust.

Top crust:

Arrange the second can of crescent rolls over the filling.

Topping:

Pour the melted butter over the top crust. Mix 3/4 cup sugar with 1/2 teaspoon
of cinnamon, and sprinkle over the top of the buttered crust.

Bake for 30 minutes, or until the topping is browned. Serve warm, and
refrigerate leftovers.