Preheat the oven to 350°Fahrenheit.

Unroll one can of crescent roll dough and press it evenly into the bottom of a 9×13? baking dish. Pinch the seams together so that it is one full sheet along the bottom of the baking dish.

With a hand mixer, beat together the cream cheese, vanilla, egg, ½ teaspoon cinnamon, and 1 ½ cups of the sugar in a medium bowl on medium speed until for approximately 2-3 minutes until light and fluffy.

Spread this mixture evenly over the dough in the baking dish.

Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough to cover the cream cheese and pinch the seams to seal tthe dough together.

Pour the melted butter over the top of the dough evenly.

Whisk together the remaining sugar and cinnamon in a small bowl. Sprinkle this mixture over the top of the dough.

Bake for 45-50 minutes until the dough is cooked through and puffs up slightly.

Allow to cool completely at room temperature and then chill in the refrigerator for 30 minutes before serving.

Then the cheesecake is ready to slice, serve and enjoy!