Easy Sopapilla Cheesecake

Before anything else, my partner preheated the oven to 350 degrees. Then, I sprayed a 9x13 baking dish with cooking spray. After that, my partner pressed an 8 oz can of Pillsbury crescent rolls to the bottom of the pan, making sure to reach the edges and keep it together. We baked that for 7 minutes to make sure it was done and that there was no underdone dough at the end. I combined 2 8 oz packs of room temperature cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla. Then, my partner spread the mixture over the crescent roll layer in the pan. I rolled another can of crescent roll dough over the top of that and stretched it all the way to the edges, making sure there was no cream cheese showing. After that, my partner brushed the entire top of the crescent roll dough with 1/4 cup of melted butter. While she did that, I mixed together 1 tablespoon of cinnamon and 4 tablespoons of sugar. I sprinkled it over the top of the melted butter and we baked it at 350 for 30 minutes until it was golden brown. We let it cool and chilled it overnight before serving. It looked nice because you could see the cream cheese layer right on top of the dough layer when it was served. It tastes sweet and cold like it was supposed to and it was pretty smooth because of the cream cheese but the cinnamon and sugar changed that a bit.