Sopapilla Cheesecake Bars with Horchata Honey

Preheat oven to 350ºF F (175ºC). Grease an 8×8 pan.

For the filling, beat the cream cheese with sugar and the vanilla extract in a bowl until smooth.

Unroll the crescent roll dough. Press one piece into the bottom of a 8×8 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30-35 minutes. Remove from the oven and drizzle with horchata honey. Cool completely in the pan before cutting into squares.