Sopapilla Cheesecake

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From: Deborah Kahrs

2 (8-ounce) packages cream cheese, softened
2 packages refrigerated crescent dinner rolls
1 ½ c. sugar (divided use)
1 t. vanilla extract or almond extract
½ c. unsalted butter, melted
1 T. cinnamon

Mix together ½ cup of the sugar and the cinnamon. Set aside.

Using a 9 x 12 baking pan, unroll one package of refrigerated crescent rolls and line the bottom of the pan. Flatten and press together the perforations.

Mix together the cream cheese, sugar and extract. Spread evenly over the crescent rolls. Unroll the remaining can of crescent rolls and place on top of cream cheese mixture. Press together the perforations as best you can. Pour melted butter over the top and sprinkle the reserved cinnamon and sugar mixture evenly over the top.

Bake at 350 degrees for 30 minutes. Refrigerate for at least 4 hours before serving. Cut into squares.