Sopapilla Cheesecake Bars

Preheat oven to 350F.

Unroll the can of crescent rolls and split dough in half. Lay half on the bottom of an 8×8 baking dish. Stretch to make sure it covers the whole bottom of the dish and pinch any holes closed. Pinch seams closed as well.

In a bowl with an electric mixer combine cream cheese, 1/2 cup sugar, and vanilla, and beat until smooth. Spread over the crescent rolls.

Top with remaining crescent rolls, being sure to stretch the dough across the whole pan, and pinching seams closed.

In a bowl combine 1/4 cup sugar and 1/2 Tablespoon of cinnamon for topping. Pour melted butter on top of crescent rolls and sprinkle liberally with cinnamon sugar mixture, using it all and making sure that no spots are left uncovered.

Bake for 28-32 minutes (rotating halfway through) until the top is golden brown. Let cool on a wire rack for at least 30 minutes before refrigerating. Refrigerate for at least 1 hour before cutting. Cut and serve and prepare to be wowed. Enjoy!