Spray glass 9x13 baking dish with non-stick spray or grease with extra butter.
Roll out one package of the crescent rolls onto the bottom of the greased pan.
Beat cream cheese, 1 1/2 cups sugar, and vanilla together until smooth.
Spread cream cheese mixture over crescent rolls in pan.
Roll out second package of crescent rolls on top of the cream cheese mixture.
Mix 1/2 cup sugar with 2 tsp cinnamon. Spread cinnamon sugar mixture over rolls.
Dot top of cinnamon sugar mixture with diced cubes of butter, making sure to spread them out evenly.
Bake for 25 minutes or until crescent roll layers are cooked.
Slice and serve or chill in the refrigerator and slice when ready to serve.
Let the sopapilla cheesecake coolbefore slicing if you have time. This will make it much easier to slice and will turn out in prettier bars.Spread the cream cheese and cinnamon sugar layers evenly for the best flavor on each individual bite.Pinch the crescent roll seams together to fill any gaps before covering with the cream cheese filling.Check to see if the cheesecake is done by pressing lightly on the top layer.If it feels like the crescent roll is cooked, it’s done. It’s typically just about 25 minutes but error on the side of less cooked than undercooked.Refrigerate when done eating for up to five days.