Sopapilla cheesecake, mexican brownies

Ingredients

• 1 package cream cheese
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 2 packages refrigerated crescent rolls
• 1/2 cup melted butter
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

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Preparation

• Preheat an oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth; set aside.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each sheet into 9x13 inch rectangles.
• Press one sheet into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough, and brush with melted butter.
• Stir together 1/2 cup of sugar with the cinnamon in a small bowl, and sprinkle evenly over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Allow to cool 10 minutes before serving.