Sopapilla Cheesecake

This recipe was submitted by Charla over at Healthyhomeblog.com.  She is super nice and has great reading:)

INGREDIENTS:
2 cans crescent rolls (I use regular for the bottom crust and reduced fat for the top)
2 pkg of 8 oz. cream cheese (I use reduced fat)
1 stick butter ( I’m going to try it with less butter)
1 1/2 cup sugar
1 tsp vanilla
Cinnamon

Unroll one can of crescent rolls and place in the bottom of a 9?x13? ungreased baking dish. Pinch together the seams to mostly make a solid layer. In a mixing bowl, combine softened cream cheese and 1 cup of the sugar and 1 tsp. vanilla. Mixture needs to be well blended. Microwaving it for a few seconds at a time improves being able to pour it in the pan. Pour mixture and spread over crescent roll layer. Unroll other package of crescent roll and lay on top. Don’t worry about pinching the seams together. In a small microwavable dish, melt butter and 1/2 cup sugar. Pour over top and spread. Sprinkle generously with cinnamon. (we use a lot) Bake at 350 degrees for about 30-35 minutes or until top and sides are golden brown. Let cool about 15 minutes before cutting into squares and removing from pan. I usually cut it into 24 squares. Enjoy!