Sopapilla Cheesecake Bars

Step 1: Preheat oven to 350 F. Lightly grease a 9x13 baking dish or use cooking spray.

Step 2: Place the cream cheese, just 1 cup of the sugar, and the vanilla in a mixer bowl. Beat until smooth.

Step 3: Open the cans of crescent roll dough. Using a rolling pin, roll each sheet into a 9x13 rectangle, to fit the baking dish. Place one piece on the bottom of the greased baking dish. (If using unperforated crescent sheets, they will already fit the pan)

Step 4: Spread the cream cheese mixture evenly over the dough. Cover it with the other sheet of dough.

Step 5: In a small bowl, combine the remaining 1/2 cup sugar and the 2 tbsp. cinnamon. (Adjust cinnamon to your taste. Some like more or less cinnamon - the standard ratio for cinnamon sugar is 4:1, as in this recipe).

Step 6: Melt the butter in a glass measuring cup. Pour it evenly over the dough, spreading with a spoon to cover all of it. Sprinkle the cinnamon sugar evenly over the melted butter.

Step 7: Bake until the crescent dough is puffed up, bubbly, and golden brown. The crust should be slightly brown. About 25-30 minutes. Remove from the oven and let cool completely. Refrigerate until ready to serve.

Step 8: To serve, cut into squares. If desired, a light drizzle of honey over each serving is really tasty.

Step 9: Refrigerate any leftovers. Leftovers also freeze well, by wrapping each piece individually.