Mexican Cheesecake (Not Your Average Cheesecake, Served As Squares)

Step 1: Preheat an oven to 350 degrees Fahrenheit.

Step 2: Grease a 9x13 inch baking dish with cooking spray (I more often use a a large pyrex casserole dish measuring 17.25 x 10.75 which I find to be a perfect size for this recipe)

Step 3: Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

Step 4: Carefully unroll the crescent roll dough from 1 can.

Step 5: On a floured surface, roll one of the crescent dough to fully cover the bottom of your casserole dish.

Step 6: Place the crescent dough into the bottom of either 9 x 13-inch or 17.25 x 10.75-inch casserole dish.

Step 7: Evenly spread the cream cheese mixture over the bottom crescent roll layer.

Step 8: Carefully unroll the crescent roll dough from the 2nd can.

Step 9: On a floured surface roll the crescent dough to fully cover the top of your casserole dish.

Step 10: Place the second crescent dough of the top of the cream cheese layer.

Step 11: In a small bowl, combine 3/4 cup of sugar, cinnamon, and butter.

Step 12: Dot the mixture over the top of the cheesecake.

Step 13: Bake in the preheated oven until the crescent dough has puffed and turned golden brown, approximately 30-40 minutes.

Step 14: Remove from the oven and drizzle honey evenly over the top. Cool completely in the pan before cutting into squares.

Step 15: NOTE: I normally fit each square into pleated cupcake foils which makes for a pretty presentation and convenience in serving at a pot-luck.