Sopapilla Cheesecake

Sopapilla Cheesecake

by: Summer Thatcher

2 (8 oz.) crescent rolls

2 (8 oz.) pkg. cream cheese

1 c. sugar

1 tsp. vanilla

1/2 c. butter

1 c. sugar

1 tsp. cinnamon

Unroll one can of crescent roll dough and fit onto bottom of 9 x 13" pan coated with Pam. Press seams to seal. Beat the cream cheese, 1 c. sugar and vanilla in a bowl. Spread over the dough in the pan. Unroll the second can of crescent dough and press the seams to seal. Place on top of the cream cheese mixture. Melt the butter in saucepan, stir in 1 c. sugar and cinnamon. Pour over dough. Bake at 350 degrees for 30-35 minutes or until golden brown. Serves 10-12 people