Sopapilla Cheesecake

I saw this on RealMomKitchen and had to make it. I don't know if I would necessarily dub it a cheesecake but it's good nonetheless. How could it not be good. Butter, sugar, cinnamon, cream cheese...come on. This would be the perfect ending to a Mexican meal. You can eat it warm with ice cream or it's good chilled...your choice. You could even drizzle honey over it or strawberries and whipped cream.

Sopapilla Cheesecake Source
Source: slightly adapted from Realmomkitchen

2 (8 ounce) cans Pillsbury crescent rolls

2 (8 ounce) packages cream cheese (room temperature)

1 1/2 cups sugar, divided

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 cup butter, melted

Directions:

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Unroll one can of crescent rolls and press it into the bottom of your baking dish sealing perforations.

In a small bowl blend the cream cheese, 1 cup of sugar, and the vanilla. Spread evenly over the top of the crescent dough.

Unroll your second can of crescent rolls onto a sheet of saran wrap or some other surface and press the perforations together. Transfer to your baking dish, placing it on top of the cream cheese mixture.
Pour the melted butter on top of the crescent dough.

In a small bowl, combine the remaining 1/2 cup of sugar and cinnamon. Sprinkle evenly over the melted butter.

Bake for 25-30 minutes until bubbly and bottom crust is slightly browned. Let it cool and store in the refrigerator. When ready to serve, slice and add whipped cream and strawberries if desired.