Preheat your oven to 350°F (175°C) and grease a 9x13-inch pan.

Mix 1 cup of granulated sugar with 2 teaspoons of ground cinnamon until well combined.

Press one tube of crescent roll dough into the bottom of the greased pan.

Beat together 8 ounces of softened cream cheese, ½ cup of the sugar mixture, 1 egg, and 1 teaspoon of vanilla extract until smooth.

Pour the cheesecake filling evenly over the dough base.

Unroll the second tube of crescent roll dough over the cheesecake layer, sealing the seams.

Drizzle melted unsalted butter over the top layer of dough.

Sprinkle the remaining cinnamon sugar over the buttered dough.

Bake for 26 to 30 minutes until golden brown and puffed.

Allow to cool on a wire rack, then refrigerate for at least 3 hours before slicing.