Sopapilla Cheesecake Bars by Heather (from Jess's LSU vs. FL game)

Sopapilla Cheesecake Bars

2 cans (8 oz each) crescent dinner rolls

2 packages (8 oz each) cream cheese, softened

1 1/2 cups sugar

1 teaspoon vanilla

1/2 cup butter, melted

1 tablespoon ground cinnamon

1 Heat oven to 350°F.
2 Unroll 1 can dough. Place in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.
3 In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.
4 Unroll second can of dough. Carefully place on top of cream cheese layer. Pinch seams together.
5 Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.
6 Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.