Preheat your oven to 350 degrees F and lightly grease a 9×13 baking dish.

Add the cream cheese and 1 cup of sugar to a large mixing bowl and beat with an electric mixer until light and fluffy. Be sure to scrape down the sides of the bowl as you mix to ensure all the cream cheese is well blended and there are no large pieces.

Add the vanilla to the cream cheese and mix.

Dust a flat work surface with a little flour then open one can of crescent roll dough and lay it flat. Use a rolling pin to make the dough into a 9×13” rectangle. Press the crescent roll dough sheet into the bottom of the greased baking dish.

Spread the cream cheese mix on top of the crescent roll dough in the pan using a small offset spatula or the back of a spoon, making it an even layer.

Open the second can of crescent roll dough and roll it flat into a 9×13 rectangle just like you did for the first container. Place this layer on top of the cream cheese mix, covering it completely.

In a small bowl, mix the butter, remaining ¾ cup of sugar and cinnamon together. Dot the butter mix on top of the crescent roll dough in the pan, spacing it across the whole pan.

Bake the crescent roll cheesecake for about 30 minutes. The top will be golden brown.

Let the cheesecake cool before slicing and serving.