Sopapilla Cheesecake

3 (8 oz) packages cream cheese, softened
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
2 (8oz) cans crescent roll dough

Topping
1/2 cup melted butter
1/2 cup sugar
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F. 

Beat the cream cheese with 1 1/2 cups white sugar and vanilla in a bowl until smooth.  Unroll the cans of crescent rool dough, and a use a rolling pin to shape each piece into 9x13 inch rectangles.  Press one piece into the bottom of 9x13 inch baking dish.  Evenly spread the cream cheese mixture into the baking dish.  Then, cover with the remaining piece of crescent dough.

Drizzle the melted butter evenly over the top of the cheesecake.  Stir the remaining 1/2 cup sugar together with the cinnamon in a small bowl.  Sprinkle over the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes.  Cool completely in the pan before cutting into squares.